- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 onions, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves, thinly sliced
- 2 tbsp flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 300ml darkish beer, nothing too bitter
- 1.3l beef stock
- splash Worcestershire sauce
For the toasts
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.
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.
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.