Onion soup with cheese & herb toasts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 25g butter
- 1 tbsp olive oil
- 6 onions, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 tbsp flour
- 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
Method
- STEP 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.
- STEP 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.
- STEP 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.
