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FEBRUARY 2010: 2010 marks Andwell’s second year as main sponsors of the country’s second oldest cricket club, Odiham & Greywell.
MARCH 2010: Don’t forget! Three of our lovely beers are also available in bottles.
Tel: +44 (0)1256 704412
Beer and 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.
