1kg white onions
10ml olive oil
4g vegetable bouillon
Fresh thyme and a bay leaf
(Optional) fresh watercress and extra virgin olive oil
Peel and finely slice the onions and potatoes. Place the onions into a large pan with the olive oil and cook on a low heat for 20 minutes until they are soft and sweet.
Then add the potatoes, some fresh thyme, a bay leaf, the vegetable boullion and stir together. Add 1 litre of hot water, season to taste and simmer the soup for 45 minutes to one hour until all the vegetables are soft.
Blend until smooth and serve with a watercress oil (fresh watercress blended with extra virgin olive oil) and optional garnish of watercress and fried shallot rings.