English onion soup

English onion soup

Give traditional French onion soup a twist with English cider and English Cheddar cheese.

By , 21 September 2015
English onion soup
  • Ready in: 75 mins
  • Serves: 6
  • Price: 42p per serving
Nutritional Info
Each 296g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 1001KJ 239KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 338kJ/81kcal.
  • 15g unsalted butter
  • 1 tbsp sunflower oil
  • 500g large brown onions, halved and thinly sliced
  • 1 tsp caster sugar
  • 15g plain flour
  • 500ml reduced-salt beef stock
  • 500ml cider
  • 1 small baguette
  • 75g mature Cheddar
  • Melt the butter and oil in a large saucepan. Add the onions and stir until they're well coated. Cook over a low heat, stirring often, until soft.

  • Stir in the sugar and continue to cook over a low heat for 15-20 minutes, stirring often, until they're a deep golden brown. As you stir, make sure you take the spoon right into the base of the pan to ensure the onions don't catch in places.

  • Stir in the flour and cook, stirring all the time, for a further 1 minute. Gradually stir in the stock and then the cider. Bring to the boil, then cover and simmer for 35-40 minutes.

  • Pre-heat the grill. Slice the baguette and put in a single layer on a grill pan. Grill until toasted on one side. Turn over and sprinkle with the cheese, then grill until it melts.

  • Divide the soup between 6 bowls and top each one with slices of bread. Sprinkle with black pepper, to serve.