White onion and thyme velouté

White onion and thyme velouté
  • 100g unsalted butter
  • 50ml vegetable oil
  • 6 large white onions, finely sliced
  • 1 head garlic, peeled and crushed
  • 900ml vegetable stock
  • 1 bunch fresh thyme
  • 100ml double cream
  • salt and freshly ground black pepper
  1. Melt butter and oil in a large pan.
  2. Add onions and sweat over a low heat, stirring occasionally for 20-25 mins until all the liquid has gone (don’t let onions colour).
  3. When onions are soft, add garlic.
  4. Add stock and thyme, bring to a boil then simmer for 10-15 mins.
  5. Remove thyme, blitz in a food processer until smooth then pass through a fine sieve into a clean pan.
  6. To serve, reheat velouté, add double cream and season as necessary.


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