Creamy Roasted Onion & Garlic Soup

Caramelised onion & garlic give this soup a wonderfully rich flavour.

Serves 4

3 large Spanish onions, peeled and sliced into 1cm slices

1 bulb of garlic, cloves separated and peeled

1 pt chicken stock

1 heaped tsp dried thyme

25g butter

200 ml milk

1 tbsp fresh parsley, chopped

Salt and freshly ground black pepper

Natural yoghurt to finish

1.  Preheat the oven to 180ºC.

2.  Put the onion slices and garlic cloves in a large casserole dish and add ¾ pt of the stock. Season, sprinkle with thyme, dot with the butter.

3.  Cover the casserole dish with tin foil and its lid to give a tight seal. Roast in the oven for 1½ hours, stirring halfway through.

4.  Remove the casserole from the oven and allow to cool.

5.  Add the remaining stock and blend in a blender or with a stick blender until smooth.

6.  Pour into a saucepan, add the milk and parsley and season to taste. Heat gently for 5 minutes, without boiling, and serve with a swirl of natural yoghurt, if desired.