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!”
- 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!
- 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
- Stir well before adding the mustard, stock, Marmite or vinegar and Cider. Bring to the boil and simmer for about 10 mins.
- Season the soup with salt and pepper.
- Toast the bread cubes in the oven for 10-15mins
- Divide the soup into the bowls (Ovenproof)
- 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!