2 onions, chopped
6 large potatoes, peeled and diced
3 carrots, peeled and diced
1 litre chicken stock
3 cups cream
salt and white pepper to taste
2 large red onions, peeled and finely diced
fresh thyme leaves
200g caster sugar
5ml Maldon salt
Preheat the oven to 200°C. To make the soup, melt 50g of butter in a saucepan over a medium heat. Gently sauté the two chopped onions, potatoes and carrots for a few minutes. Add the stock and bring to a simmer, cooking until the vegetables are meltingly soft. Set aside to cool slightly. Purée the soup with a stick blender, add two cups of cream and season to taste.
Place the diced red onions and 20g of butter in a baking dish, and sprinkle with thyme leaves. Roast in the oven until they start to brown. Set aside.
To make the salted caramel, place the sugar in a heavy-bottomed saucepan and set over medium heat. Without stirring, watch the sugar closely until it turns golden brown then remove from the heat. Stir in the remaining 40g of butter and one cup of cream. Return the saucepan to the heat and allow the caramel to turn a rich golden brown colour, stirring continuously while being careful not to burn it. Add the Maldon salt, stir well, and set aside. When it has cooled slightly, pour into a squeeze bottle.
When ready to serve, heat the soup gently and ladle into warmed soup bowls. Spoon on a tablespoon of the roasted red onions and a swirl of the salty caramel. Serve immediately.