Thick Onion Soup

Melt the butter in a pan over a low heat.

Add the onions and garlic and cook, stirring frequently for 10-15 minutes or until softened, but not colored.

Stir in the flour and cook stirring for 1 minute, then gradually stir in the bouillon and bring to a boil over a medium heat, stirring frequently.

Add the milk, then bring back to a boil.

Season to taste with salt and pepper and add 2 tsp of the lemon juice, all spice, and bay leaf.

Cover and simmer for 25 minutes or until the vegetables are tender.

Remove the bay leaf and discard.

Stir the carrot into the soup and simmer for 2-3 minutes.

Add more lemon juice, if necessary.

Stir in the cream and heat through.

Garnish and serve with the biscuits