onion soup

french onion soup with cheese crouton

You can’t go wrong with a rich brown bowl of onion soup, with deep beefy flavours and soft sweet onions. And for me it isn’t complete without a crisp crouton bobbing on top, with a layer of melted cheese. Gruyere is best, but I’ll settle for cheddar. Just the thing when the nights draw in.

Onion soup:

6 onions, peeled and sliced

50g butter

1/2 pint cider

2 pints beef stock

Toasted bread and cheese, to serve

  1. Melt the butter in a large pan. When it starts to foam, tip in the onions.
  2. Allow the onions to caramelize on a low heat. You need to catch them as they are darkening, as this gives the finished soup it’s colour.
  3. Add the cider and turn the heat up, allowing this to bubble away and reduce by half.
  4. Add the stock and simmer for 20 mins. Adjust the seasoning, then top with toast and melted cheese.
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