This soup is nutritious and warming, served with croutons and topped with cheddar.
Ingredients
4 or 5 good sized onions 25g/1 oz butter 1 ltr/1½ pts beef stock 50g/2 oz cheddar cheese grated toast or croutons salt and black pepper to seasonMethod
The secret to making this soup really tasty is to sauté the onions on a fairly high heat so that they go golden brown and caramelise.
Peel and slice the onions whole so they are in rings then add them to a large pan with the butter. Turn the heat up to almost full, give them a good stir to coat with the melted butter and put a lid on the pan. Give them a stir now and then and you will find that they stick to the pan and burn slightly which is just what we want to get them nicely caramelised.
After about 15-20 minutes when they are nicely browned, add the beef stock, salt and black pepper and simmer gently for another 20 minutes.
Pour the soup into a bowl and float some croutons on the top. Spoon a few onions on to the toast and then sprinkle the cheese on top. Place under the grill until the cheese has melted.
Serve with some more toast and grated cheese.
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