British Onion Soup

Name: British Onion Soup
Ingredients: SOUP; 50 g butter or 2 tablespoons drippings; 1 kg onion, finely sliced; 1 tablespoon golden caster sugar; 3 sprigs fresh thyme; 3 fresh bay leaves; 150 ml cider; 1 liter stock (vegetable or chicken, it's up to you); FOR THE TOP; 4 slices bread, cut thick from a round country loaf; 100 g mature cheddar cheese, grated; 1 large handful parsley, chopped

12 ingredients

8 steps

Ingredients

SOUP
50 g butter or 2 tablespoons drippings
1 kg onion, finely sliced
1 tablespoon golden caster sugar
3 sprigs fresh thyme
3 fresh bay leaves
150 ml cider
1 liter stock (vegetable or chicken, it's up to you)
FOR THE TOP
4 slices bread, cut thick from a round country loaf
100 g mature cheddar cheese, grated
1 large handful parsley, chopped

Directions

1

Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs.
2

Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown, pour in the cider and simmer until reduced by half.
3

Pour in the stock, bring to the boil, then cook for 20 minutes
4

TO SERVE:
5

Heat the grill to high.
6

Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden.
7

Scatter with cheese and place back under the grill until melted.
8

Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.