Onion soup with cheese & herb toasts

Onion soup with cheese & herb toasts

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(3 ratings)

Prep: 40 mins Cook: 1 hr


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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  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



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

  • 3 garlic cloves, thinly sliced
  • 2 tbsp flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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



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


  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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5th Mar, 2011
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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