We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice the tops from the garlic bulbs, drizzle with olive oil, season and wrap loosely in foil. Roast at 190°C fan for 40-45 minutes, until golden and soft.
Melt the butter with 1 tbsp olive oil in a large pan. Add the sliced onions, sugar, thyme and a pinch of salt. Cook over a low-medium heat for 40-60 minutes, stirring regularly, until deeply golden, reduced and jammy.
Remove 2-3 tbsp of the caramelised onions and set aside for topping.
Stir the flour into the remaining onions and cook for 1 minute. Add the white wine, scraping all the caramelised bits from the bottom, and let it bubble for 2-3 minutes.
Squeeze in the roasted garlic, then add the chicken stock and Dijon mustard. Stir and simmer gently for 15 minutes.
Blend until smooth and return to a low heat, then stir through the double cream and Parmesan until melted. Season with black pepper and salt to taste.
Serve the soup topped with the reserved caramelised onions, a swirl of cream, extra Parmesan, thyme and black pepper, with a cheesy Parmesan toastie for dunking.
Want to keep this recipe for later? We can email it to you!
For a deeper flavor, allow the onions to caramelize slowly over a longer period.
Use a good quality dry white wine to enhance the soup's flavor.
Can I use a different type of onion?
Yes, you can use white or red onions, but the flavor profile will slightly change.
Is there a substitute for Parmesan?
You can use Pecorino Romano as a substitute, though it will have a stronger flavor.
Can I make this soup ahead of time?
Yes, the soup can be made a day in advance and reheated gently before serving.
What can I use instead of white wine?
You can substitute with chicken broth or a splash of apple cider vinegar for acidity.
How can I make this soup vegetarian?
Use vegetable stock instead of chicken stock to make it vegetarian.
