How To Make English Onion Soup
It may be summer as I write this, and believe it or not the sun has finally made an appearance in London, but I have had a hankering for soup for a few weeks now. Not just any soup, but a rich onion soup. I started off looking at French Onion Soups but then came across a rather lovely English Onion Soup by Hugh Fearnley-Whittingstall from which this is adapted. I dont know whether it was the cider ingredient that made me go for this option, as in put some in the soup and be able to drink the rest - english cider on a warm summers day is fabulous! Or the fact that it was bringing together the best of local ingredients. I love the fact its kind of rustic and thrown together too.
Dont be put off by the long cook time, half of it is for it to simmer and cook whilst you have to do very little!
Finally you may wonder what makes it English Onion Soup rather than French, as far as Im aware its using Cider rather than Sherry - but please let me know if you know differently!
- 40g Margarine
- 1kg Onions, Chopped
- 3cloves Garlic, Peeled and Sliced
- 1tsp Basil
- 1tsp Sage
- 100ml Cider
- 500ml Beef Stock
- 500ml Chicken Stock
- 2tbsp Groundnut Oil
- 1 Bread roll, Try a flavoured cheese roll
- 80g Cheddar
- Melt margarine in a pan, add onions and saute until tender - about 45 mins
- Add Garlic, Basil cook for five minutes
- Add cider and simmer until becomes glaze - five minutes
- Add Beef and Chicken stock - simmer 20 minutes, season
- Warm groundnut oil in pan and saute sage for 30 seconds, add to soup
- Put soup in bowels
- Cut roll in half, toast - (use 2 rolls if cooking for more than 2), add half the roll to each soup bowl
- Top each roll slice with cheese then grill until cheese is melted