Homes & Property

British onion soup

Easy | Serves 4

Ingredients

* 50g butter or 2 tbsp dripping
* 1kg onions, finely sliced
* 1 tbsp golden caster sugar
* few sprigs fresh thyme
* 3 fresh bay leaves
* 150ml cider
* 1 litre stock (vegetable or chicken, it's up to you)

Method

1. Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 minutes until sticky and brown. Pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 minutes.

2. To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

Nutrition per serving

451 calories, protein 15g, carbohydrate 51g, fat 21g, saturated fat 12g, fibre 6g, salt 1.75g


Published: 23 May 2008
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