A strong-flavoured warming soup which, when served with hot toast and buttet, can be a quick winter meal in itself. Traditionally, a rich onion soup like this was often served to ward off a cold.

Serves 4

25 g (1 oz) English butter

450 g (1 Ib) onions, skinned and thinly

sliced 568 ml (1 pint) milk

salt and freshly ground pepper

20 ml (4 level tsp) cornflour

45 ml (3 tbsp) fresh single cream

parsley sprigs to garnish

1. Heat the butter in a saucepan, add the onions, cover and cook gently until softened, shaking the pan occasionally to prevent browning. This is known as sweating.

2. Add the milk, 300 ml (1/2 pint) water and seasoning and bring to the boil, stirring. Reduce the heat and simmer covered for about 25 minutes, until the onion is tender.

3.  Blend the cornflour with 45 ml (3 tbsp) water, stir into the soup and bring to the boil. Cook gently for a few minutes until slightly thickened, stirring. Add the fresh cream, check seasoning and reheat without boiling. Garnish with parsley sprigs.