• 1350g/3lbs onions
• Coarse salt
• 3 large tbsp beef dripping
• 4-5 heaped tbsp plain flour
• 4 pints stock
• Tomato puree
• Pesto
• Fresh parmesan to serve

1. Slice onions and place in a pan with coarse salt and beef dripping. Cook in low oven for about 2 hours.

2. Add plain flour and boiling stock until pan is full again, about 4 pints of stock. Put back in oven and cook until creamy.

3. Remove from oven and liquidise. Add some tomato puree and a small quantity of pesto.

4. Serve with freshly grated parmesan. Flavour improves with maturity.