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The Cookery Book

SOUP

British Onion Soup

British Onion Soup.webp

British Onion Soup

Serves 4

 

This is a less fiddly version of French Onion Soup using a Dry Cider, which is optional)

and I think at least 9-10 onions actually give a more substantial base to the soup.

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The traditional way to serve this soup is with a melted cheese crouton floating on top of the soup, however we love to make generous amounts of garlic, parsley buttered baguettes (which freeze beautifully and can be baked from frozen in the foil at about 220C)

 

 

  

Ingredients:
 

  • 50g/2oz butter

  • 1kg/2lb 4oz onions, finely sliced (I tend to use 9-10 onions as I like more content)

  • 1 tablespoon golden caster sugar

  • few sprigs fresh thyme

  • 3 fresh bay leaves

  • 150ml/¼ pt dry cider

  • 1 litre/1¾ pints vegetable or chicken stock



  

For the Topping
 

  • 5 thick slices from a round country loaf or take half a baguette and slice not quite through to the bottom

  • 100g/4oz mature cheddar, grated

  • Large handful parsley, chopped

  • Butter and garlic





Method

 

  1. 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. 
     

  2. 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, heat the grill to high. 
     

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

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

  7. Alternatively, take a french crusty baguette, slice diagonally all the way down the loaf but leaving the base in tact.    Into half a block of softened butter add at least six minced cloves of garlic and also a generous handful of finely chopped parsley.   Spread each side of the slices and spread the remainder on top and then sprinkle with grated cheese (you can then wrap in tin foil and freeze - bake at 200C or 220C if served in foil.   The garlic butter should melt and the crust be crispy and golden.
     

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

     

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