Onion soup with cheese & herb toasts

Onion soup with cheese & herb toasts

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(1 ratings)

Prep: 40 mins Cook: 1 hr

Easy

Serves 6
The secret behind this soup is to cook the onions long and slow for a deep colour and rich flavour

Nutrition and extra info

  • Freeze soup only

Nutrition: per serving

  • kcal317
  • fat16g
  • saturates9g
  • carbs26g
  • sugars10g
  • fibre3g
  • protein16g
  • salt1.49g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

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

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 onions, thinly sliced
    Onion

    Onion

    un-yun

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

  • 3 garlic clove, thinly sliced
  • 2 tbsp flour
    Flour

    Flour

    fl-ow-er

    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

  • 1 baguette, cut into 12-18 thin slices
  • 175g mature cheddar, Stilton or Lincolnshire Poacher, grated
  • small bunch chives, snipped
  • ½ small bunch parsley, finely chopped
    Parsley

    Parsley

    par-slee

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

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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bethocallaghan
5th Mar, 2011
4.05
The beer I used was a little too bitter so I added a spoonful of brown sugar to take the edge off.
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