English Onion Soup with Sage and Cheddar

Name: English Onion Soup with Sage and Cheddar
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 3 banana shallots, peeled and sliced; 8 slices good-quality stale bread, 3/4-inch thick; 1 knob Good of butter; 198 grams freshly grated Cheddar; 6 cloves garlic, peeled and crushed; 312 grams leeks, trimmed, washed and sliced; 8 servings Olive oil; 5 red onions, peeled and sliced; 1 Handful fresh sage leaves, 8 leaves reserved for garnish; 8 servings Sea salt and freshly ground black pepper; 2 liters good-quality hot beef, chicken or vegetable stock; 3 larges white onions, peeled and sliced; 8 servings Worcestershire sauce

English Onion Soup with Sage and Cheddar might be just the soup you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 11g of protein, 28g of fat, and a total of 426 calories. This recipe serves 8. 11 person have tried and liked this recipe. A mixture of onions, olive oil, vegetable stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.

Instructions

Put the butter, 2 glugs of olive oil, the sage and garlic into a heavy bottomed, nonstick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Olive Oil

Shallot

Butter

Garlic

Onion

Leek

Sage

Salt

Equipment you will use

Frying Pan

Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without coloring the vegetables too much.

Ingredients you will need

Vegetable

Equipment you will use

Frying Pan

Remove the lid for the last 20 minutes, the onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavor, so don't be tempted to speed this up.

Ingredients you will need

Onion

When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavor.

Ingredients you will need

Onion

Leek

Stock

Preheat the oven or broiler to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking sheet. Tear toasted bread over each bowl to t like a lid. Feel free to push and dunk the bread into the soup a bit.

Ingredients you will need

Seasoning

Bread

Toast

Soup

Equipment you will use

Baking Sheet

Oven

Bowl

Ladle

Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.

Ingredients you will need

Worcestershire Sauce

Cheddar Cheese

Dress your reserved sage leaves with some olive oil and place 1 on top of each slice of bread.

Ingredients you will need

Sage

Olive Oil

Bread

Put the baking sheet into the preheated oven or under the broiler to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the baking sheet and carry it to the table. Enjoy.

Ingredients you will need

Cheese

Equipment you will use

Baking Sheet

Oven