English onion soup
British twist on the French classic. Sticky onions, hot beef broth and grilled mature cheddar sourdough croutons. You need this in your life.
INGREDIENTS (serves 4)
1kg white onions
70g salted butter
2 tsp. olive oil
1l of British beef stock
500ml white wine
4 garlic cloves
2 tsp. caster sugar
1 heaped tbsp. plain flour
A good pinch of cracked black pepper
1 sourdough loaf
200g mature cheddar cheese
Finely slice the onions into long strips. Take a heavy bottomed casserole pan and add the butter and olive oil, plus the onions. Turn up to a high heat and brown off for 10 minutes. Whilst the onions begin to cook, finely slice the garlic cloves and add to the pan.
After about 10 minutes the onions will have started to brown. At this point add the sugar and give everything a good stir. Place a lid on the pan and let the onions caramelise for a further 15-20 minutes until they are golden and sticky. Stir every so often so make sure they don’t catch on the bottom of the pan.
Once the onions are caramelised add the flour and a good pinch of cracked black pepper. Pass on the salt, you really won’t need it with all the stock that’s going in.
Let the floured onions cook down a little then add the wine and beef stock. Bring to the boil then turn the heat down and let the soup simmer with a lid on for about half an hour.
For the giant cheesy croutons, cut 4 slices of bread off the loaf of sourdough and top with finely grated cheddar. Pop under the grill for 5 minutes until the cheese melts and place each one in a bowl of hot silky soup.