- 50g butter or 2 tbsp dripping
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1kg onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp golden caster sugar
- few sprigs fresh thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 3 fresh bay leaf
- 150ml cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 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
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- large handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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