Caramelized Onion Soup

• 50 g butter
• 6 large Spanish onions, thinly sliced
• 2 tablespoons caster sugar
• 4 garlic cloves, crushed
• 300 ml dry white wine
• 1 14 liters hot chicken stock
• 2 tablespoons Worcestershire sauce
• 2 tablespoons french brandy

1. Melt the butter in a large pan and add the slice onions.
2. Sprinkle in the sugar and cook over a medium heat for 10-12 minutes, stirring frequently until you get a lovely caramel brown tinge to your onions.
3. Add the garlic and cook for a further 030 seconds.
4. Pour the wine into the pan and cook vigorously for 1-2 minutes.
5. Stir in the stock and worchestershire sauce, bring to the boil, reduce the heat and simmer for 15-20 minutes until the onions are tender.
6. Stir in the brandy,and divide between warmed serving bowls.
7. Serve topped with thin slices of toasted french bread.

butter, spanish onions, caster sugar, garlic, white wine, liters hot chicken stock, worcestershire sauce, brandy

Taken from www.food.com/recipe/caramelized-onion-soup-128833 (may not work)