Aforementioned Slater recipe tested

1. Onions, once cut into quarter chunks lengthways, are roasted with butter, salt, pepper. 

The result is charred, sticky and sweet.

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Once cooled enough to handle, slice into thinner slithers. 

Cook with the white wine, allowing the wine to bubble intensely away till alcohol has burned away and you are left with a thick, syrupy concentrate. Takes a little while.

Once reduced, add stock and any other flavours. I added a pinch of chilli powder, black pepper, paprika, allspice (cinnamon/clove/nutmeg), a drizzle of honey, bay leaf or two and some sliced garlic. (Had no plans to kiss anyone). Also teeny amounts of dried green herbs, such a Rosemary & Thyme, for the woody warmth. Allow to simmer and bubble away till all the flavours have gotten to know each other and become friends. 

I also had some teeny baby onions kicking about (as you do) so I peeled them and sliced them in half and allowed them to soften in the bubbling broth. Adds another layer of texture and onion-ness. Worked beautifully. Result:

Thanks Mr Slater. I won't be intimidated by making this soup again. The white wine reduction was the revelation for me, took the flavour of the soup to another level. Nigel would probably be horrified at the amount of additional spices I added, but in the small quantities that I used, it all worked together really well, giving it a bit of depth and background warmth. Besides, I'm indian, I can't resist reaching for the spices and having some fun with them. It worked.

I decided against adding the melted cheese bread on top that day. I wanted the gentle soothing broth alone, it wasn't a cheesy sort of day. Its such a simple soup that you can get very creative with.

Enjoy it, its a winter treat.