Beer and Onion Soup

Onion Soup

Serves 4

4 large onions, thinly sliced
4 sprigs thyme
25g butter
4 tbsp cold-pressed rapeseed oil
4 cloves garlic, crushed
275ml King John ale
1 ltr good quality beef stock
4 slices baguette
100g farmhouse cheese, grated

Cook the onions and thyme slowly in the butter and oil in a large frying pan. You might find it easier to divide it between two pans to start with until the onions cook down. Cook for 20 – 30 minutes, stirring regularly until the onions are really sticky and golden brown.
Add the garlic with a good pinch of salt and pepper and cook for a few minutes more.
Unless your frying pan is big enough to hold the liquid as well, transfer the onions to a large saucepan, and get the mixture sizzling again.
Pour in the beer and bubble until reduced by half. Add the stock and simmer for 10 minutes. Taste for seasoning and remove the thyme stalks.
Ladle the soup into 4 heat-proof bowls. Float a slice of baguette on top, sprinkle over the cheese and cook under a hot grill until golden and bubbling.

Tips…

Make sure the onions are really brown and caramelised as it makes a big difference to the flavour of the finished soup.