Eastington@Paddington

fromReal Cooking by Nigel Slater

I was cooking onions for an onion soup recipe and got weigh payed and the onions were caramelised.

Hence this recipe. Surprisingly good, and very quick after caramelising the onions.

The onions were caramelised in butter at 2/9 on Induction for several hours.

Then it was just a matter of deglazing with Madeira wine. Adding double cream, basil and pasta.