Onion Soup with steamed fish

Ingredients

1	Onion, thinly sliced
2 Tbsp	Cooking oil
1	Red onion, thinly sliced
1	Leek, washed and finely sliced
4	Spring onions, sliced on the bias
55 g	Mild mustard
225 ml	Red wine
4 Tbsp	Worcestershire sauce
1 Tbsp	Fresh thyme, leaves
1 ⅓ Ltr	Chicken stock
500 g	Fish fillets, cut into thin strips (goujons)
3 Tbsp	Curry powder

Directions

1. In a large saucepan heat the oil. Add brown and red onions with the leek and saute.
2. Add the spring onion, wilt, then add the mustard, red wine and Worcestershire sauce. Simmer for 10 minutes.
3. Add the thyme and stock, simmer for another 30 minutes until reduced by a quarter.
4. In a steamer, whisk the curry powder into the water, bring to the boil and steam the goujons for 3-5 minutes.
5. Put the sauted onions in heated bowls and place the fish on top. Pour in the soup liquid and serve.