Italian Onion Soup - cooking recipe

Ingredients

2 tbsp olive oil
6 None onions, peeled and thinly sliced
3 None garlic cloves, crushed
1/2 cup malt vinegar
2 tbsp brown sugar
3 cups reduced-salt chicken stock
4 None slices crusty bread, toasted
3/4 cup low-fat ricotta

Preparation

Heat oil in a large heavy-based saucepan on moderate heat. Cook onion and garlic for 20 minutes, stirring occasionally, until onions are soft and start to caramelize. Stir in the vinegar and sugar and cook for 2 minutes.
Add stock and 3 cups water. Simmer on low heat, uncovered, for 45 minutes, until onions are very soft and soup thickens slightly.
Ladle into bowls, season and serve with toasted crusty bread topped with ricotta.