Thu, May 24 2012
english onion soup with sage and cheddar
There’s something so incredibly humble about onion soup. It’s absolutely one of my favourites but unfortunately I only ever get to make it in the restaurant or for myself as the missus thinks she’s allergic to onions.
Ingredients
• a good knob of butter
olive oil
• a good handful of fresh sage leaves, 8 leaves reserved for serving
• 6 cloves of garlic, peeled and crushed
• 5 red onions, peeled and sliced
• 3 large white onions, peeled and sliced
• 3 banana shallots, peeled and sliced
• 300g leeks, trimmed, washed and sliced
• sea salt and freshly ground black pepper
• 2 litres good-quality hot beef, chicken or vegetable stock
• 8 slices of good-quality stale bread,
2cm thick
• 200g freshly grated Cheddar cheese
• Worcestershire sauce
Nutrition Information
Serving Size 1 (896g)
Recipe makes 4 servings
Calories 610
Calories from Fat 246 (40%)
Amount Per Serving %DV
Total Fat 27.4g 42%
Saturated Fat 12.6g 62%
Monounsaturated Fat 9.8g
Polyunsaturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 37mg 12%
Sodium 1979mg 82%
Potassium 1321mg 37%
Total Carbohydrate 76.2g 25%
Dietary Fiber 24.7g 98%
Sugars 13.1g
Protein 22.3g 44%
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Put the butter, 2 glugs of olive oil, the sage and garlic into a
thick-bottomed, non-stick pan. Stir everything round and add the
onions, shallots and leeks. Season with salt and pepper. Place a lid on
the pan, leaving it slightly ajar, and cook slowly for 50 minutes,
without colouring the vegetables too much. Remove the lid for the last
20 minutes – your onions will become soft and golden. Stir occasionally
so that nothing catches on the bottom. Having the patience to cook the
onions slowly, slowly, gives you an incredible sweetness and an awesome
flavour, so don’t be tempted to speed this bit up.
When your onions and leeks are lovely and silky, add the stock. Bring
to the boil, turn the heat down and simmer for 10 to 15 minutes. You
can skim any fat off the surface if you like, but I prefer to leave it
because it adds good flavour.
Preheat the oven or grill to maximum. Toast your bread on both sides.
Correct the seasoning of the soup. When it’s perfect, ladle it into
individual heatproof serving bowls and place them on a baking tray.
Tear toasted bread over each bowl to fit it like a lid. Feel free to
push and dunk the bread into the soup a bit. Sprinkle with some grated
Cheddar and drizzle over a little Worcestershire sauce.
Dress your reserved sage leaves with some olive oil and place one on
top of each slice of bread. Put the baking tray into the preheated oven
or under the grill to melt the cheese until bubbling and golden. Keep
an eye on it and make sure it doesn’t burn! When the cheese is
bubbling, very carefully lift out the tray and carry it to the table.
Enjoy.
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