British Onion Soup
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
SOUP
- 50 g butter or 29.58 ml drippings
- 1 kg onion, finely sliced
- 14.79 ml golden caster sugar
- 3 sprig fresh thyme
- 3 fresh bay leaves
- 150 ml cider
- 1000.0 ml stock (vegetable or chicken, it's up to you)
-
FOR THE TOP
- 4 slice bread, cut thick from a round country loaf
- 100 g mature cheddar cheese, grated
- 1 large handful parsley, chopped
directions
- 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.
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