Onion soup with cheese & herb toasts

Onion soup with cheese & herb toasts

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Cooking time

Prep: 40 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6

The secret behind this soup is to cook the onions long and slow for a deep colour and rich flavour

Nutrition and extra info

Additional info

  • Freeze soup only
Nutrition info

Nutrition per serving

kcalories
317
protein
16g
carbs
26g
fat
16g
saturates
9g
fibre
3g
sugar
10g
salt
1.49g

Ingredients

  • 25g butter
  • 1 tbsp olive oil
  • 6 onions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 tbsp flour
  • 300ml darkish beer, nothing too bitter
  • 1.3l beef stock
  • splash Worcestershire sauce

For the toasts

  • 1 baguette, cut into 12-18 thin slices
  • 175g mature cheddar, Stilton or Lincolnshire Poacher, grated
  • small bunch chives, snipped
  • ½ small bunch parsley, finely chopped

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Method

  1. Heat the butter and oil in a large pan and gently cook the onion and garlic until very soft and golden. Increase heat slightly and cook until brown – about 20-40 mins in total.
  2. Stir in the flour for 2 mins, then stir in the beer and bring to a simmer for a few mins. Add the stock, bring back to a simmer, then season with salt and pepper and Worcestershire sauce. Keep warm.
  3. Heat the grill and toast the bread on both sides. Meanwhile, mix the grated cheese with the herbs. Sprinkle a little on each slice and grill to melt. Ladle soup into bowls and float toasts on top.

Recipe from Good Food magazine, March 2011

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Comments

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bethocallaghan's picture
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The beer I used was a little too bitter so I added a spoonful of brown sugar to take the edge off.

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