Ingredients

Method

• 2 T olive oil
• 2 T butter
• 4 large onions, sliced
• 300 g leeks, trimmed, washed and sliced
• 3 cloves garlic, crushed
• 2 large sprigs thyme
• sea salt and freshly ground black pepper, to taste
• 1 litre good-quality chicken stock
• a handful parsley, chopped
• For the ricotta frittata:
• 50 g butter
• 2 T olive oil
• 2 onions, thinly sliced
• 2 cloves garlic, crushed
• 1 T thyme leaves
• sea salt and freshly ground black pepper, to taste
• 6 free-range eggs
• ¼ cup cream
• 2 large potatoes, peeled, parboiled and thinly sliced
• 1 x 250 g tub ricotta
• ½ cup Gruyère, grated

Method

Ingredients

1. Heat the oil and butter in a large, heavy-based saucepan until foaming. Add the onions, leeks, garlic and thyme, then season and stir until well coated.

2. Reduce the heat to low, cover partially with a lid and cook slowly, without letting the onions colour, for about 30 minutes, stirring occasionally.

3. Remove the lid and cook for a further 10 minutes. Add the stock and bring to the boil. Reduce the heat and simmer for 10–15 minutes. Add the parsley and serve with the ricotta frittata.

4. To make the ricotta frittata, heat the butter and oil in an ovenproof pan. Add the onions, garlic and thyme and sauté for 8 minutes over a low heat or until soft and sweet. Season well, remove from the pan and set aside.

5. Whisk together the eggs and cream and season. Layer half the potatoes into the bottom of the pan and top with half the onions and half the ricotta.

6. Pour over half the egg mixture and top with the remaining potatoes, onions and ricotta. Sprinkle with the Gruyère and cook over a medium heat for 5 minutes, or until set underneath. Finish under the grill until golden brown and cooked through. Cut into wedges and serve with the soup.