4 large onions, finely sliced into rings
1 tbsp olive oil
1 tbsp butter
2 cups Thai fragrant rice, boiled in lightly salted water to al dente
pinch saffron or 1/2 tsp grated turmeric root
sprig of thyme
1.2  litres chicken stock
freshly ground black pepper
cold water to top up
sea salt to season
serves 6 

Over a low heat, sweat the onions in the oil and butter in a large saucepan, stirring with a wooden spoon to avoid sticking. Remove from the heat when the onions reach a deep golden colour and stir in the saffron/turmeric and cook for a further minute. Divide the onions in two. Put half of them in a lidded pan over a low heat, with a pinch of brown sugar. Stir from time to time with a woodedn spoon. Remove when caramelised – careful not to burn – and reserve.

Meanwhile, cream the other half in a blender or food processor with the rice and return to the pan. Add the sprig of thyme, the chicken stock, a generous grinding of black pepper and enough water to cover the mixture. Bring to the boil. Turn down the heat and simmer the soup for approx 50 minutes, adding cold water a bit at a time, building up the quantity and adjusting the texture, which should be substantial but not sludgy.

Add the caramelised onions 5 minutes before the end of cooking time. Adjust the seasoning and serve.