Jerusalem Artichoke Soup and Crisps with Caramelised Onion

Ingredients

• 1 tablespoon lemon juice
• 1 litre (4 cups) water
• 10 large jerusalem artichokes (600g)
• 1 tablespoon olive oil
• 1 large brown onion (200g), chopped coarsely
• 4 cloves garlic, crushed
• 2 medium potatoes (400g), chopped coarsely
• 1 litre (4 cups) chicken stock
• Caramelised onion
• 25 grams butter
• 2 large brown onions (400g), sliced thinly
• 2 teaspoons brown sugar
• 1 tablespoon balsamic vinegar
• Artichoke crisps
• 4 medium jerusalem artichokes (240g), unpeeled, sliced thinly
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper