- 6 medium white onions
- 2 bulbs garlic
- 2 sprigs rosemary
- Salt and pepper
- 120ml olive oil
- 2 pints vegetable stock
- Place the onions on a roasting tray with the bulbs of garlic, the herbs and olive oil, then cook them in a moderate oven for 45 minutes to an hour until soft and squidgy.
- Leave to cool, then scoop out the insides and place into a pan, add 2 pints of vegetable stock and blend until smooth. Season with salt and pepper to taste.
- Heat gently, season with salt and pepper and serve.