Nermine George is the owner and head chef of Le Chalet restaurant, tea room and bakery on Park Row.

Ingredients: 50g butter; A Spanish large onion (or 4 white onions) sliced thinly; Thyme; Bay leaves; 2 cloves of garlic finely chopped; 100ml dry white wine; Black pepper; Rosemary (1 twig)

Croutons: Cut two slices of bread in cubes, season with olive oil, mixed herbs and black pepper. Place in the oven on 50C to dry them out.