Paul Ainsworth served up a tasty white onion veloute, Cornish rarebit with toast on Sunday Brunch.

The ingredients to make the veloute : 5 Spanish onions, peeled and thinly sliced, 3 cloves garlic, chopped or grated fine, ½ head of garlic cut horizontally, 1 sprigs of whole thyme, 1 sprig rosemary, 3 sprigs thyme, leaves picked, 200g unsalted butter, 300g whole milk, 300g vegetable stock or white chicken stock, Salt and pepper and Sherry vinegar for finishing (20-30ml).

To finish the soup (shop brought crispy onion pieces, fine chopped chives, and extra virgin olive oil).

For the rarebit on toast: 350g Davidstow cheddar (strong mature cheddar), 75ml milk, 10g plain flour, 25gfresh white breadcrumbs, 1.5 tsp English mustard powder, 1.5 tsp Worcester sauce, 1 whole eggs (St. Ewe rich eggs), 1 egg yolks (St.Ewe rich eggs), Seasoning and 1 whole loaf rye sourdough bread.

See more Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.