British onion soup

Recipe uploaded by

Barney Desmazery

5 ratings

Recipe by Barney Desmazery

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1. 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 mins.
2. 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.

Or why not try...

Quartering onions and roasting them with olive oil and thyme

Per serving

451 kcalories, protein 15g, carbohydrate 51g, fat 21 g, saturated fat 12g, fibre 6g, salt 1.75 g

Soup is a great make-ahead option so it's useful to have ready in the freezer for a weekend lunch. This looked very impressive and was surprisingly filling.

Latest comments and suggestions

• Tina binder

  16 November 2007

  Tina binder commented on this recipe

  8 out of 10

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• garry1r

  10 January 2008

  garry1r rated this recipe

  

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• Karen Taylor

  12 January 2008

  Karen Taylor commented on this recipe

  I used the recipe as stated as it was the first time I had made this version of an old favourite. It was made to warm us up on a particularly cold day and achieved this admirably. Would definitely make it again.

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• Sandra

  24 January 2008

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• la_mac

  06 February 2008

  la_mac commented on this recipe

  My attempt didn't go very dark but the taste is great, I would definitely make this again

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• littlelouise

  11 February 2008

  littlelouise rated and commented on this recipe

  

  Lovely soup - really comforting and slightly sweet. Mine didn't go very dark either but tasted fab.

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• del02

  07 May 2008

  del02 rated and commented on this recipe

  

  Tasted lovely! I added Henderson's Relish to add depth to the colour and flavour. Will definitely make this again!

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• Myfanwy

  15 September 2008

  Myfanwy rated and commented on this recipe

  

  With the weather getting colder, I'm looking forward to making this recipe again this year. I used very dry Asturian cider from the north of Spain...lovely!

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Ingredients

• 50g butter or 2 tbsp dripping
• 1kg onions , finely sliced
• 1 tbsp golden caster sugar
• few sprigs fresh thyme
• 3 fresh bay leaves
• 150ml cider
• 1l stock (vegetable or chicken, it's up to you)

FOR THE TOP

• 4 thick slices from a round country loaf
• 100g mature cheddar , grated
• large handful parsley , chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 mins

Cook 1 hr min

(without the topping)

Ingredients

• 50g butter or 2 tbsp dripping
• 1kg onions , finely sliced
• 1 tbsp golden caster sugar
• few sprigs fresh thyme
• 3 fresh bay leaves
• 150ml cider
• 1l stock (vegetable or chicken, it's up to you)

FOR THE TOP

• 4 thick slices from a round country loaf
• 100g mature cheddar , grated
• large handful parsley , chopped

Per serving

451 kcalories, protein 15g, carbohydrate 51g, fat 21 g, saturated fat 12g, fibre 6g, salt 1.75 g

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