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British onion soup

British onion soup

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(14 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins

Easy

Serves 4
Add some British ingredients to a classic French dish and voila, you have a whole new experience

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories451
  • fat21g
  • saturates12g
  • carbs51g
  • sugars22g
  • fibre6g
  • protein15g
  • salt1.75g
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Ingredients

  • 50g butter or 2 tbsp dripping

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1kg onion, finely sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp golden caster sugar
  • few sprigs fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 fresh bay leaf
  • 150ml cider

    Cider

    si-der

    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
  • large handful parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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Method

  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.

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Comments (20)

happy bunny's picture

Tasted alright. Left out the sugar and it was very sweet. Went straight through me.

purplefish69's picture
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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.

crazycaterpillar's picture

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

nasusg's picture

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.

doralocks's picture
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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!

joshuajlea's picture
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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

arcenekg's picture

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.

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

lcwbut's picture
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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 .

belgium2970's picture

Can you use red onions?

sideshowsusie's picture
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Quick, easy, cheap, delicious

peter_shardlow's picture
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lovely

victoria8's picture

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

myfanwy's picture
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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!

delster02's picture
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Tasted lovely! I added Henderson's Relish to add depth to the colour and flavour. Will definitely make this again!

el_deebo's picture

Hendo's makes anything taste better!

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

la_mac's picture

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

peartree's picture

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.

mbeckwith84's picture

8 out of 10

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