Garlic and Onion Soup

Prep: 10 minutes

Cook: around 50 minutes

Makes: 6 servings
8 garlic cloves
2 large onions
50g butter
2tbsp (level) maida
2 liters vegetable or chicken stock
2 eggs yolks
1tbsp red wine vinegar
Salt and pepper to taste



Thinly slice the garlic and onions. Melt the butter in a pan, then add the garlic and onions. Cook for 10 minutes to until golden.
Stir in the maida and cook for 1 minutes. Take the pan off the heat, pour in the stock, then return to a medium heat and bring to the boil, stirrings all the time. Cover and simmer for about 30 minutes.
Beat egg yolks with vinegar. Mix with a little hot soup, then stir into rest of soup. Cook over a low heat, stirrings, until the soup thickens slightly. Do not let it boil. Season with salt and pepper.