50g butter
4 large onions, peeled and thinly sliced
3 Tbsp Chelsea Dark Cane Sugar
1 cup dry white wine (or vegetable or chicken stock)
3 large parsnips, peeled and chopped
6 cups vegetable or chicken stock
1/2 cup cream
4 tsp sour cream to garnish
2 Tbsp fresh chopped parsley or chives to garnish

Melt butter in a large saucepan. Add the sliced onions and Chelsea Dark Cane Sugar. Stir fry for 10 minutes over medium-high heat. Add the wine and parsnips. Simmer for 15-20 minutes uncovered, stirring occasionally. The onion and parsnip should be tender and golden brown. Pour in the stock and bring to the boil. Reduce heat and simmer for 5 minutes. Transfer soup to a blender and mix until smooth with the cream. Season to taste with salt and freshly ground black pepper.
Serve with a teaspoon of sour cream swirled through and sprinkled with chopped parsley or chives.