French Chestnut and Onion Cream Soup | Silky Autumn Velouté

Peel the onions and slice them thinly. In a heavy-bottomed pot, melt half of the butter with the olive oil, then add the onion slices and a pinch of salt.

Cook and caramelise the onion over medium-low heat, stirring frequently, for about 20-25 minutes until it is deep golden brown and naturally sweet.

Add the cooked, peeled chestnuts to the caramelised onion (set a few aside for serving). Sprinkle in half of the thyme, then pour in the warm vegetable stock.