Rustic bread
This is a traditional Sicilian bread that you can make in the morning to get ahead
Onion soup with cheese & herb toasts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 25g butter
- 1 tbsp olive oil
- 6 onionsthinly sliced
- 3 garlic clovesthinly sliced
- 2 tbsp flour
- 300ml darkish beernothing too bitter
- 1.3l beef stock
- splash Worcestershire sauce
For the toasts
- 1 baguettecut into 12-18 thin slices
- 175g mature cheddarStilton or Lincolnshire Poacher, grated
- small bunch chivessnipped
- ½ small bunch parsleyfinely chopped
Nutrition: per serving
- kcal317
- fat16g
- saturates9g
- carbs26g
- sugars10g
- fibre3g
- protein16g
- salt1.49glow
Method
step 1
Heat the butter and oil in a large pan and gently cook the onion and garlic until very soft and golden. Increase heat slightly and cook until brown – about 20-40 mins in total.
step 2
Stir in the flour for 2 mins, then stir in the beer and bring to a simmer for a few mins. Add the stock, bring back to a simmer, then season with salt and pepper and Worcestershire sauce. Keep warm.
step 3
Heat the grill and toast the bread on both sides. Meanwhile, mix the grated cheese with the herbs. Sprinkle a little on each slice and grill to melt. Ladle soup into bowls and float toasts on top.
