French Onion

• 1½ peeled white onions
• 3 litres chicken stock
• 2 bay leaves
• 2 sprigs fresh thyme salt to season
• 2 zucchinis chopped
• 1 large can of whole tomatoes
• 2 tablespoons of tomato paste
• 2 litres of vegetable stock fresh basil

Finely slice onions. Splash a little water into a large saucepan and heat. Place onions in a pan and sweat with the lid on over a medium heat. When onions are soft and brown, season with salt to taste. Pour over chicken stock, add bay leaves and thyme. Simmer for one hour with lid off. Serve with a sprinkle of chopped chives.

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