English Onion Soup
10g Butter
2 Tsp/10ml Olive Oil
1 Tbsp/2g Sage (I used some fresh)
4 (110g) Shallots, sliced thin
20g (4 fat cloves) Garlic, sliced thin
350g Onions, sliced thin
100g Leeks sliced thin
1 Serving/20g Stock, Vegetable, Concentrated, Marks & Spencer*
1 Pint/568ml Water
(basically, 1 pt of decent stock of whatever ilk you fancy)
1 Tbsp worcestershire sauce
Melt butter & oil together is a large pan. Add the sage leaves and frizzle for a moment, then add all the sliced alliums and stir well to coat everything with a bit of oil & butter.
Cover and cook over LOW heat for about 50 minutes, stirring from time to time. The idea is to get everything softened & caramelised and let all the natural sweetness of the onions come out.
Next, add the stock and simmer for 10-15 minutes. Add salt & pepper to taste, along with the worcestershire sauce.
Make 4 giant croutons by slicing through the baguette at an angle to maximize surface area. Toast the baguette croutons, top with 50g grated cheddar, good & sharp and grill until melted, bubbly & brown.
Divide the soup between two bowls and top each with a pair of croutons.
Slurp away!
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 200.3
Carbohydrate (g) 19.5
Protein (g) 4.7
Fat (g) 11.4
Fibre (g) 4.6
10g Butter
2 Tsp/10ml Olive Oil
1 Tbsp/2g Sage (I used some fresh)
4 (110g) Shallots, sliced thin
20g (4 fat cloves) Garlic, sliced thin
350g Onions, sliced thin
100g Leeks sliced thin
1 Serving/20g Stock, Vegetable, Concentrated, Marks & Spencer*
1 Pint/568ml Water
(basically, 1 pt of decent stock of whatever ilk you fancy)
1 Tbsp worcestershire sauce
Melt butter & oil together is a large pan. Add the sage leaves and frizzle for a moment, then add all the sliced alliums and stir well to coat everything with a bit of oil & butter.
Cover and cook over LOW heat for about 50 minutes, stirring from time to time. The idea is to get everything softened & caramelised and let all the natural sweetness of the onions come out.
Next, add the stock and simmer for 10-15 minutes. Add salt & pepper to taste, along with the worcestershire sauce.
Make 4 giant croutons by slicing through the baguette at an angle to maximize surface area. Toast the baguette croutons, top with 50g grated cheddar, good & sharp and grill until melted, bubbly & brown.
Divide the soup between two bowls and top each with a pair of croutons.
Slurp away!
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 200.3
Carbohydrate (g) 19.5
Protein (g) 4.7
Fat (g) 11.4
Fibre (g) 4.6
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