English Onion Soup with Sage and Cheddar

English Onion Soup with Sage and Cheddar

English Onion Soup with Sage and Cheddar

I’m a huge fan of all things British, and Jamie Oliver is no exception.  My husband and I watched Jamie At Home last weekend, and it happened to be his onion episode.  My husband has made 2 different variations on this soup in one week’s time, so you know he likes it.  This recipe is written to serve 4, but I would definitely consider doubling or even tripling the recipe – it will get eaten up quickly! 

We used as many onions as we could get our hands on, and both times, we used white cheddar to melt over the top.  It was absolutely delicious!

 

Ingredients:

  • a good knob of butter
  • olive oil
  •  a good handful of fresh sage leaves, leaves reserved for serving
  • 6 cloves of garlic, peeled and crushed
  • 1 red onion, peeled and sliced
  • 1 large white onions, peeled and sliced
  • 1 large sweet yellow onion
  • 2  shallots, peeled and sliced
  • 3 large leeks, trimmed, washed and sliced
  • sea salt and freshly ground black pepper
  • 4 cups good-quality hot beef, chicken or vegetable stock
  •  8 slices of good-quality stale bread, 2cm thick
  • 1 cup freshly grated Cheddar cheese
  •  Worcestershire sauce
English Onion Soup with Sage and Cheddar

English Onion Soup with Sage and Cheddar

Directions:
Put the butter, a couple of glugs of olive oil, the sage and garlic into a thick bottomed french oven or non-stick pan over medium heat. 
Stir everything around and add the shallot, onion, and the leeks. 
Season with salt and pepper. 
Place a lid on the pan, leaving it slightly ajar, and cook slowly on low heat for 50 minutes.  
Remove the lid for the last 20 minutes.  You’ll notice the onions have turned a lovely golden colour, and they smell heavenly. 
English Onion Soup with Sage and Cheddar

English Onion Soup with Sage and Cheddar

Stir occasionally so that nothing sticks.   You’ll be rewarded with sweet, silky onions during this slow cooking process.
When the onions are sweet and silky, add the stock. 
Bring to a boil, turn the heat down and simmer for 10 to 15 minutes. 
Preheat your broiler to it’s max, and toast your bread on both sides. 
Check the seasoning on the soup, and add salt and pepper to taste if necessary. 
Ladle the soup into ovenproof serving bowls, and place them on a baking tray.   Place the toasted bread over each bowl, and shave some cheddar onto the bread and around the exposed soup and drizzle some of the Worcestire over the top. 
Add some olive oil to your reserved sage leaves, and place on top of the slices of bread. 
Put the baking tray under the broiler until the cheese is bubbling and golden.  Just make sure the cheese doesn’t burn – and enjoy! 

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