Dear Customer,

If you have a backlog of onions you could try this delicious soup. Wonderful on a cold night and to prepare the voice for a round of Christmas Carols.

Carol Singers' Onion Soup

2 tbls oil
2lbs onions, thinly sliced
4 tsps sugar
Salt and freshly ground black pepper
1.5 litres stock
2 garlic cloves, crushed
Tamari or Shoyu soy sauce
Lemon juice
4-6 slices French stick ( baguette )
4oz cheese, grated

Heat the oil in a saucepan, add the onions and fry for 10 minutes or until they are tender but not browned. Add the sugar and some salt and pepper, and continue to fry for a further 15-20 minutes, until the onions become a deep golden brown. Try not to let them burn ! Add the stock and garlic, bring to the boil and let the soup simmer for about 10 minutes. Add Tamari or Shoyu soy sauce to taste, a few drops of lemon juice, salt and pepper as necessary.

When you're ready to serve the soup to the carol singers, have some piping hot bowls ready. Put the slices of French stick on a grill pan, top with the cheese and grill for a few minutes until the cheese has melted. Ladle the soup into the bowls, top each with a piece of cheesy bread and serve at once.

Leeks Parmesan

1lb leeks
2oz Parmesan, freshly grated is best

Set the oven to 200C/400F/Gas Mark 6. Trim the roots from the leeks, then cut off any tough-looking green parts. Slit them down the side then wash them under the cold tap, opening up the layers so that you can get out all the grit. Cut the leeks into 1 inch lengths. Bring 2 inches of water to the boil in a medium saucepan, put in the leeks, cover, and cook for 7-10 minutes, or until they feel tender when pierced with the point of a sharp knife. Drain the leeks - keep the liquid as it makes very good stock - and put them into a shallow oven-proof dish. Sprinkle the Parmesan cheese on top so that the leeks are covered, then bake for 20-30 minutes, until the top is golden brown and crisp. Serve at once, from the dish.

Best Wishes

Isobel Davies