Instructions: Heat the butter and olive oil together and add the chopped onions and saute gently for 30 minutes until they are deep golden and soft. Add the minced garlic and raise the heat then continue cooking for 3 minutes.

Add the wine and boil vigorously until the liquid has evaporated, about 5 minutes then add the stock, Angostura bitters and salt and pepper to taste and simmer gently for 10 minutes.

Finely slice the spring onions and mix with the dill. Set aside.

To make the croutons, preheat the oven to 200c. Using a sharp knife, remove and discard the crusts then cut the bread into 1cm. cubes. Combine the olive oil, garlic and rosemary in a bowl then drizzle over the bread cubes and toss thoroughly to make sure all the cubes have been "touched" by the oil.

Transfer the bread cubes to an oven proof tray and bake for 10-15 minutes until the cubes are crisp and golden.

To serve the soup, reheat the soup and just before serving, stir through the dill and spring onion mixture then top with a handful of the croutons.

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