My mother used this as a base for casserole dishes for many years. I've just adapted her recipe for the Thermomix. My husband and I have an ongoing argument about this soup. I think sweating the onion in the Thermomix is fine, but he thinks the first steps should be done on a frying pan. It's a personal flavour preference.
Ingredients
25g butter
500g onion (about 3)
2 tsp sugar
2 garlic cloves, sliced
125ml white wine
500g vegetable, chicken or beef stock & water mixed depending on the stock you use.
salt & pepper to season
Instructions
Place the butter in the Thermomix bowl and add 500g onions, halved.
Mix at speed 5 for 5 seconds till they're chopped, and put on speed 2/100C to sweat the onions for 4 minutes. (If you're doing this step on the stove, fry until the onions are translucent but watch that they don't burn. Add the sugar and leave to caramalise, about 5 minutes, but keep an eye on it.)
Add the sugar, and cook for 10 minutes, speed 2, 100C
Add the garlic, wine and stock and cook for 15 minutes, speed 2, Varoma.
Taste and season, and serve with fresh bread (although again here, my husband prefers it kept in the fridge for 24 hours, and then heated and served. I like it as is.)
Notes
(calories based on a fatty beef stock, chicken or veg stock will be less calories)