This particular version has a British twist, thanks to its Stilton and Cheddar combo. Whip up and serve to the family with some warm crusty bread, mmm!
- 50g butter
- 3 medium brown or red onions, thinly sliced
- 1 teaspoon sugar
- 2 tablespoons plain flour
- 1 litre reduced salt beef or vegetable stock
- 8 small slices rustic bread (such as a French stick)
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 80g mature Cheddar cheese, grated
- 80g blue Stilton cheese, broken into chunks
Method1 Melt the butter in a large, heavy-based saucepan and add the onions, cooking them over a medium heat for about 10 minutes, stirring often.
2 Add the sugar and cook for another few moments to really brown them.
3 Stir in the flour, then add a little stock, stirring until combined. Gradually stir in the remaining stock, and then bring to the boil. Reduce the heat to low and cook gently for 15-20 minutes, stirring occasionally.
4 Preheat the grill and toast the bread on one side only.
5 Season the soup with black pepper and stir in the parsley. Ladle the soup into 4 bowls that withstand the heat from the grill (and check they fit under your grill).
6 Float the pieces of bread on top of the soup, toasted sides down. Sprinkle the Cheddar on top and add the chunks of Stilton.
7 Grill for 2-3 minutes until melted and bubbling. Serve at once, but take care when eating – it’s hot!
Prep Time15 minutes
Cook Time30 minutes
Nutrition InformationServes 4
Recipe courtesy of British Cheese Board.
More great soup recipes:
Spicy Butternut Squash
Chunky Bean Soup
Hearty Potato Soup
Gordon Ramsay's Cod & Tomato Chowder