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Our Culinary Director Frazer Wilson recommends one of his favourite recipes:

“This is a classic dish I cook for my family and friends at my house during the cold and damp winter weekends. It's a British version of a French favourite, using white onions, Cheddar cheese and local cider. The kids will love the stringy cheese!”

 

 

Ingredients

 

  • 5 large white British onions thinly sliced
  • 3 cloves of garlic crushed
  • 20g English butter
  • 2 tbsp mustard French
  • 750ml beef stock
  • 4 tbsp Marmite or if you hate it - use vinegar
  • 8 thick slices of crusty bread cut into cubes
  • 284g Gruyere grated or double it by add the same quantity of mature Cheddar for a full winter treat..!
  • 250ml of your favorite cider (optional but goes well with the cheese!)
  • A little salt but lots of freshly ground black pepper
  • Chopped parsley for that chef look!

 

Method

 

  1. Peel and thinly slice the onions and crush the garlic. Then using the butter fry in a large pan for 15-20 mins, until brown and caramelized
  2. Stir well before adding the mustard, stock, Marmite or vinegar and Cider. Bring to the boil and simmer for about 10 mins.
  3. Season the soup with salt and pepper.
  4. Toast the bread cubes in the oven for 10-15mins
  5. Divide the soup into the bowls (Ovenproof)
  6. Then top with the bread and grated cheese and place under the grill until the cheese is melted and turning brown.


Caution! Very Hot but very scrummy!

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