25 g butter
2 tbsp sunflower oil
500 g onions, peeled and finely sliced
1.1 litres chicken or vegetable stock
225 g Camembert, rind removed and roughly chopped
4 tbsp double cream
20 g flat leaf parsley, roughly chopped
Salt and pepper
Parsley for garnish
1. Melt the butter with the oil in a large saucepan, add the onions and cook for 20 minutes, stirring to prevent burning. The onions should be soft and lightly browned.
2. Add the stock and simmer for 15 minutes. Stir in the Camembert, cream and parsley and stir over the heat until the cheese has melted.
3. Pour half the soup into a liquidiser or hand blender and liquidise until smooth. Pour back into the pan with the rest of the soup, mix well and season with salt and pepper.