English onion soup
- 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.