British Onions

A wonderfully warming and delicious onion and tomato soup. We recommend making a big batch and keep in the freezer. 

Serves 4-6

What You’ll Need:

• 1.250kg/ 2lb12oz Cherry Tomatoes
• 3 Cloves Garlic, chopped
• 4 Red Onions, finely sliced
• 10 Basil Leaves
• 4 tbsp Olive Oil
• 2 tsp red wine Vinegar
• 2 tsp Brown sugar
• 250ml/9floz Vegetable Stock
• Sea salt & freshly ground Black pepper
• 2 tbsp pesto
• 3 tbsp Olive Oil
• 6 Slices of Ciabatta bread, torn into pieces

What To Do:

1. Preheat oven to 220C/375F/ Gas No 5. Put the cherry tomatoes, garlic, 2 onions & basil onto a tray & drizzle with 2 tbsp oil. Sprinkle with sea salt & black pepper. Bake for 30- 40 minutes until the tomatoes are browned.
2. Mix the pesto, 3 tbsp olive oil & bread together in a bowl, ensuring the bread is evenly covered. Spread the croutons onto a baking tray & bake for 5 minutes in the oven with the tomatoes. Turn the croutons & bake for a further 5 minutes. Put to one side.
3. Put the rest of the olive oil in a pan & gently fry the onions for 10- 15 minutes, add the vinegar & sugar. Cook for a further minute.
4. Liquidize the roast tomato mixture. Add the fried onion & stock. Reheat the soup & check the seasoning.
5. Serve with pesto croutons.