Ingredients
50 ml rice bran oil
50 g butter
4 small white onions, halved & sliced
4 small red onions, halved & sliced
4 cloves garlic, minced
5 thick-cut slices bacon
½ tsp SIDS CRAZY SALT
130 ml brandy
70 ml port
200 ml white wine
100 ml red wine
30 g flour
2 litres vegetable stock
2 tbsp flat leaf parsley, chopped
SIDS SALT & PEPPER to taste
Bread to serve
Directions
In a 24x16 cm pan on medium-high, put oil and butter then sauté garlic, SIDS CRAZY SALT, bacon and all the onions for 20-25 minutes until golden brown. Add brandy and port then strike a match and carefully flame the alcohol. Once the flame is gone, add both the wines and cook until reduced by half. Turn down the heat to medium-low and stir in the flour until there are no lumps. Add stock then increase heat and bring to the boil. Simmer for 50-60 minutes until soup is a thick broth consistency.
Serve into warmed soup bowls topped with parsley and a good sprinkle of SIDS SALT & PEPPER to taste.
