Name: English onion soup with sage & Cheddar
Total time: 1 h 30 min
Yield: 1
Cuisine: british
Ingredients: 6 cloves of garlic; 5 red onions; 3 large white onions; 3 banana shallots; 300 g leeks; 1 good knob of unsalted butter; olive oil; 1 good handful of fresh sage leaves; 2 litres hot organic beef, vegetable or chicken stock; 8 slices of good-quality stale bread 2cm thick; 200 g Cheddar cheese; Worcestershire sauce

English onion soup with sage & Cheddar

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Total Time:
1 hour 30 minutes

Irresistible onion soup with over-the-top crunchy croutons.

Ingredients:

6 cloves of garlic
5 red onions
3 large white onions
3 banana shallots
300 g leeks
1 good knob of unsalted butter
olive oil
1 good handful of fresh sage leaves
2 litres hot organic beef, vegetable or chicken stock
8 slices of good-quality stale bread 2cm thick
200 g Cheddar cheese
Worcestershire sauce

Instructions:

Peel and crush the garlic. Peel, slice the onions and shallots, trim, wash and slice the leeks. In a non-stick pan, combine butter, 2 lugs of olive oil, sage leaves (reserving 8 for later), and crushed garlic. Add onions, shallots, leeks, season with salt and pepper. Cook covered for 50 minutes, then uncover and cook for an additional 20 minutes until onions are golden. Add stock and simmer for 10-15 minutes. Toast bread on both sides. Season soup, ladle into bowls, top with toasted bread, Cheddar, Worcestershire sauce, and sage leaves. Bake until cheese melts. Serve and enjoy!

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