English Onion Soup with Sage and Cheddar
⏳ Time
1 hour 30 minutes
🥕 Ingredients
14
🍽️ Servings
8
Description
English onion soup with sage and cheddar
Ingredients
- Garlic - 6 cloves
- Spanish onions - 5 heads
- Spanish onions - 3 heads
- Shallot - 3 pieces
- Leek - 10.6 oz
- Butter - 0.7 oz
- Olive Oil - 1 fl oz
- Sage - 0.5 oz
- Campbell's Beef Broth - 2 qt
- Stale Bread - 8 slices
- Cheshire Cheese - 7.1 oz
- Worcestershire Sauce - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel and crush the garlic, peel and thinly slice all the onions.
Step 2
Place the butter and olive oil, sage leaves (set aside 8 leaves for later), and crushed garlic in a heavy-bottomed pot. Mix everything and add the onions. Season with salt and black pepper.
Step 3
Cover the pot with a lid, leaving it slightly ajar, and cook on low heat for 50 minutes. Remove the lid for the last 20 minutes — the onions will become soft and golden. Stir occasionally to prevent sticking. If you have patience and cook the onions slowly, they will develop incredible sweetness and amazing flavor.
Step 4
When the onions are soft, add the broth. Bring to a boil, reduce the heat, and simmer for 10–15 minutes.
Step 5
Preheat the oven to the broil setting at maximum temperature.
Step 6
Toast the bread in a toaster or on a dry skillet on both sides.
Step 7
Taste the soup and season with salt and pepper if needed. Pour into individual oven-safe bowls and place them on a baking tray.
Step 8
Place the toasted bread on top of each bowl, pressing down slightly and dipping it into the soup. Grate cheddar on top and drizzle with a little Worcestershire sauce.
Step 9
Drizzle the remaining sage leaves with a little olive oil and place one on each slice of bread.
Step 10
Put the baking tray in the preheated oven until the cheese melts and bubbles and turns golden. Watch to ensure it doesn't burn! When the cheese starts bubbling, very carefully remove the tray and take it to the table.
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