Onion soup with cheese & herb toasts

• servings: • Serves 6
• active time: 40 mins
• total time: 1 hour 40 minutes

Ingredients

25g butter

1 tbsp olive oil

6 onions, thinly sliced

3 garlic cloves, thinly sliced

2 tbsp flour

300mI darkish beer, nothing t

1.3 litres beef stock

splash Worcestershire sauce

FOR THE TOASTS

1 baguette, cut into 12-18 thin slices

175g mature cheddar or Stilton, grated

small bunch chives, snipped

½ small bunch parsley, finely chopped

Directions

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. Stir in the flour (or 2 mins, then stir in the beer and bring to a simmer for a few mins.

2 Add the stock, bring back to a simmer, with salt, pepper and Worcestshire sauce.

3 Heat the grrll and toast the bread on both sides. Meanwhile, mix the grated cheese with the herbs. Sprinkle a little on each slice and to melt. Ladle the Soup into bowls and float the toasts on top.