Sowpys Dorry is the old name for Onion Soup.  Delicious by any other name–and a stock item on Catherine’s menu!

Onion Soup

1 lb onions

2 T olive oil

1/2 pint dry white Spanish wine (Katherine of Aragon would have approved!)

1/2 pint chicken stock

2 oz ground almonds

1 slice rye bread per person

salt

Chop or slice the onions finely and put into a heavy-bottomed pan with the oil.  Cover and cook over very low heat, shaking occasionally, for ten minutes.  Mix the wine and stock.  Reserve one cupful and add the rest to the onions and bring to the boil.  Reduce the heat and allow to simmer gently for forty-five minutes.  Meanwhile mix the almonds with the reserved liquid and toast the bread.  When the onions are cooked, pour in the almond milk and cook for a few minutes.  Put a slice of toast into each plate, season the broth, and pour over the toast.