British Onion Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • SOUP
  • 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
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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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