Prep 30 mins
Cook 1 hr 15 mins
Add some British ingredients to a classic French dish and voila, you have a whole new experience. From the BBC (British Broadcasting Corp.)
- 50 g butter or 2 tablespoons drippings
- 1 kg onion, finely sliced
- 1 tablespoon golden caster sugar
- 3 sprigs fresh thyme
- 3 fresh bay leaves
- 150 ml cider
- 1 liter stock (vegetable or chicken, it's up to you)
FOR THE TOP
- 4 slices bread, cut thick from a round country loaf
- 100 g mature cheddar cheese, grated
- 1 large handful parsley, chopped
- Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs.
- Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown, pour in the cider and simmer until reduced by half.
- Pour in the stock, bring to the boil, then cook for 20 minutes
- TO SERVE:
- Heat the grill to high.
- Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden.
- Scatter with cheese and place back under the grill until melted.
- Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.