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Onion soup with cheese & herb toasts

Onion soup with cheese & herb toasts

A star rating of 3.4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable (Freeze soup only)
Nutrition: per serving
HighlightNutrientUnit
kcal317
fat16g
saturates9g
carbs26g
sugars10g
fibre3g
protein16g
low insalt1.49g
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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.

Goes well with

Recipe from Good Food magazine, March 2011

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Overall rating

A star rating of 3.4 out of 5.3 ratings
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