English onion soup

English onion soup

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

By , 21 September 2015

(2 votes)

English onion soup
  • 1 Hour 15 Mins

  • Serves: 6

  • Price: 42p per serving

Nutritional Info
Each 296g serving contains
  • Energy

    1001KJ

    239KCAL

    12%
  • Fat

    9.5g

    med

    14%
  • Saturates

    4.5g

    med

    22%
  • Sugars

    8.5g

    low

    9%
  • Salt

    1g

    med

    16%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 338kJ/81kcal.
Ingredients
  • 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
Method
  • 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.