I saw this recipe on Lorraine Pascale's programme last night, had all the ingredients at hand, so of course I had to make it! I was also watching River Cottage re-runs, one where Hugh was making soda bread. So I made that too! The soup was really simple (as always) to make but tasted delicious. The kids have all had seconds! Dipping the warm, fresh soda bread into just made it top notch. 4 large onions 1 bay leaf knob of butter & drizzle of olive oil handfull of sage, finely chopped 2 garlic cloves, crushed 1 tablespoon plain flour 1 litre good quality beef stock Chop the onion into very thin, long chunks. Heat the butter & oil over a medium heat in a large pan. Add the onions. bay leaf and stir. Cover with a lid and allow to soften for 25 minutes, stirring now and again. Once they are all lovely & soft, add the chopped sage, flour and garlic. Stir for 2 minutes, then add the stock. Season and then turn up the heat to simmer, covered, for about 3 or 4 minutes. It is then ready to serve! Lorraine says to serve with giant mustardy cheese toasts, but I used freshly baked soda bread.