There are so many incredible British farmhouse cheeses out there, so mix and match a few – Westcombe Cheddar, Colston Bassett, Lincolnshire Poacher and Beenleigh Blue are lovely cheeses that melt beautifully, which is just what you want.
1 hr 30 mins
Not Too Tricky
serves 8 to 10
About the recipe
I’m giving the humble onion superstar status in this special autumnal soup. This is my homage to the French classic with flavours that celebrate British ingredients to the max. Think farmhouse cheese-topped croutons, oozing and bubbling on top of beautifully sweet onions. Cheat out epic flavour by using a cartouche to keep the moisture in the onions – they’ll release their sugars, which in turn creates more caramelisation, colour and deliciousness. C’mon!
Ingredients
2.5 litres quality organic chicken, beef, or vegetable stock
2kg mixed-colour onions
6 cloves of garlic
unsalted butter
olive oil
1 bunch of mixed herbs, such as sage, thyme, rosemary, bay (20g)
300ml British IPA
8-10 slices of quality stale bread, 2cm thick
English mustard
150g British farmhouse cheeses (see tip), plus extra for grating
Worcestershire sauce or vegan alternative
extra virgin olive oil
Top Tip
Cooking the onions slowly adds incredible sweetness and flavour, so don’t be tempted to speed this bit up!
Method
- Bring the stock to a simmer over a low heat.
- Peel and finely slice the onions and garlic. Melt a good knob of butter with 2 tablespoons of olive oil in a large ovenproof casserole pan over a medium-high heat. Stir in the garlic, then tip in the onions, season well with sea salt and black pepper, stir, then turn the heat up slightly.
- Tie the herbs together with a length of string to make a bouquet garni, then add to the pan, tying the end of the string to the pan’s handle so you can easily fish it out later.
- Turn the heat down to medium. Make a cartouche with a piece of greaseproof paper and place directly onto the onions. Cook the onions for 40 minutes, or until soft, sticky and caramelised, removing the cartouche halfway through and stirring occasionally.
- Pour in the IPA to deglaze the pan, using a wooden spoon to scrape up all the nice sticky bits, then let it bubble away and pour in the hot stock. Bring to the boil, then turn the heat down and simmer for 5 to 10 minutes. Remove the bouquet garni.
- Preheat the grill to maximum. Toast your bread on both sides, then spread one side with a knob of butter and mustard. Slice, grate or crumble the cheeses, then divide up and use to generously top the toasts, then cut them into large pieces and place them in one layer directly onto the soup, pushing them down slightly to allow them to soak up the soup. Grate over a little extra cheese, and finish with a shake of Worcestershire sauce.
- Place the pan under the grill for 5 to 10 minutes until the cheese is melted, bubbling and golden, and the bread is crispy and delicious – keep an eye on it to make sure it doesn’t burn! Divide between bowls and enjoy with a drizzle of extra virgin olive oil.
Recipe adapted from Jamie at Home by Jamie Oliver, published by Michael Joseph © Jamie Oliver Enterprises Limited (2007 Jamie at Home).
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