British Onion Soup
BRITISH ONION SOUP
1kg/2lb 4oz onions, finely sliced
1 tbsp golden caster sugar
few sprigs fresh thyme
3 fresh bay leaves
150ml/¼ pt cider
1 litre/1¾ pints vegetable or chicken stock
FOR THE TOP
5 thick slices from a round country loaf
100g/4oz mature cheddar, grated
Large handful parsley, chopped
AND THIS IS WHAT YOU DO……………
Heat most of the butter in a pan, then add the onions, sugar and herbs.Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 minutes until sticky and brown.
Pour in the cider and simmer until reduced by half.Pour in the stock, bring to the boil, then cook for 20 minutes.
To serve, heat the grill to high.Spread the bread on both sides with the remaining butter or dripping, then toast under the grilluntil golden.Scatter with cheese and place back under the grill until melted.Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.