British onion soup

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• 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

  Sandra rated this recipe

  

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• Essexclarkey

  06 February 2008

  Essexclarkey 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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• victoria

  20 May 2009

  victoria commented on this recipe

  Really easy, cheap warming option...will make again soon!

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• PeterShardlow

  01 October 2010

  PeterShardlow rated and commented on this recipe

  

  lovely

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• sideshow

  05 February 2011

  sideshow rated and commented on this recipe

  

  Quick, easy, cheap, delicious

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• be2970

  23 February 2011

  be2970 commented on this recipe

  Can you use red onions?

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• Luke

  18 June 2011

  Luke rated and commented on this recipe

  

  Couldn't find brown caster sugar anywhere so used regular instead! turned out OK but a little sweat for my liking, will use brown sugar next time... Mine was not as dark also, All in all a good recipe for an easy fix .

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• suzie

  31 August 2011

  suzie rated and commented on this recipe

  

  nice but a bit sweet, would make again but with the dryest cider i can find!

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• arcenekg

  12 October 2011

  arcenekg commented on this recipe

  To get the soup to the right color be sure and sweated down the onions until they are a dark mahogany in color. I have used red onions and the soup is just as wonderful.

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• joshuajlea

  27 October 2011

  joshuajlea rated and commented on this recipe

  

  Made this last night for my girlfriend and she loved it, a really winter dish, it was a really easy to make soup that requires hardly any effort made it whilst baking a cake! I did substitute the chicken stock for beef which gave it a deeper flavor that combined with letting the onions go dark mahogany gave it the right coulor

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• DoraLocks

  28 January 2012

  DoraLocks rated and commented on this recipe

  

  Very nice soup - had to leave the onions for a bit longer to get a bit of colour into them - will definitely make this again!

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• nasusg

  24 March 2012

  nasusg commented on this recipe

  I have made this soup as a starter for a dinner party and everybody loved it.To add a bit more colour i added some worchester sause.

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• Crazy caterpillar

  26 October 2012

  Crazy caterpillar commented on this recipe

  I thought this tasted like a bowl full of fried onions! Okay but wouldn't make again.

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• Laura

  13 May 2013

  Laura rated and commented on this recipe

  

  I halved this recipe as it was just me eating it but in hindsight I should've done the full amount as the time it takes seems a bit much for 2 bowls of soup! I cooked the onions for about an hour and they still hadn't gone very brown so I added a bit more sugar and a splash of balsamic and carried on! I used lamb stock as I had some and was a bit dubious about whether chicken or vegetable would have enough taste.

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http://www.bbcgoodfood.com/recipes/4843/

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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

Preparation and cooking times

Prep 30 mins

Cook 1 hr 15 mins

(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, sugar 22g, salt 1.75 g

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