4 med. brown onions, sliced
1 level tsp. brown or palm sugar
2 oz. real butter
2 pints fresh chicken stock
1/4 cup fresh tarragon, chopped
1 tbsp. fresh parsley, chopped
3 cloves fresh garlic, finely chopped
1 tsp. fresh ginger, finely chopped (optional)
skins from sliced onions
1 cup water
4 round slices lightly toasted bread
4 tsp. mixed grated cheese (mix to taste)
seeded mustard, as required
salt and pepper, to taste

In a small saucepan, place onion skins and water. Bring to boil, reduce to gentle simmer and cook for 15 minutes. Strain, reserve liquid and set aside.

In a medium-heavy based pan, melt butter until just foaming, add onions and fry on medium heat, stirring often. When onions are translucent, add sugar and garlic and ginger, combine well and cook until onions become caramelized (golden brown).

Add 1/2 tarragon, cook for 30-40 seconds until the aroma releases then pour all of chicken stock into pan. Bring back to boil, reduce heat and add enough of the onion skin stock to colour soup to golden tan. Add remainder of tarragon and simmer gently for 30 minutes. or until onions are very soft. Taste and season accordingly.

Just before serving spread toast rounds with seeded mustard, top with cheese and toast under hot grill until golden brown.

To serve, place hot soup into heated bowls, float a round of grilled toast on top and sprinkle with parsley. Serve with good crusty bread and a bottle of South Australian or Napa Valley red.

N.B.- Although ginger is not a traditional element of this dish I find that just a little brings out the natural sweetness of good brown onions.

Submitted by: chefdave