Barnsley Onion Soup

from Mr. Wilkinson’s Favourite Vegetables

adapted by Richard and Marilyn Lonergan

serves 8

½ cup olive oil

4 tablespoons butter

4 small white onions, halved and sliced

4 small red onions, halved and sliced

4 garlic cloves, sliced

5 thick cut slices smoked bacon, cut in small strips

½ cup brandy

¼ cup port

1 cup white wine

½ cup red wine

2 tablespoons all-purpose flour

2 quarts water (or vegetable stock or ham stock)

2 tablespoons Italian parsley, chopped

salt and pepper

Heat a soup pan over medium-high heat.  Add the olive oil and butter.  Once the butter has melted, add the onions, garlic and bacon and cook for 25 minutes or so until golden brown.  Add the brandy and port, strike a match and carefully flame the alcohol.  Once the flame has gone, add both wines and cook until reduced by half (about 35 minutes).

Take a little liquid from the pot and make a paste with the flour.  Turn down the heat to medium low and stir in the flour paste, making sure there are no lumps.  Add water or stock.  Simmer for 50 to 60 minutes until the soup is a thick broth consistency.  To finish, add the parsley and salt and pepper to your liking.  Crème fraîche is good as a final touch to mellow the strong taste.

We found the cookbook in a shop in the Queen Victoria Market in Melbourne.  This recipe (and a couple of others) looked so good we took a tram to Pope Joan, Matt Wilkinson’s eating establishment in the Brunswick East neighborhood.