Grilled Cheese, Onion and Ale Soup
Heat the oil and butter in a large saucepan and add the onions, apples and rosemary with a good pinch of salt. Cover and cook for 20 minutes, stirring occasionally and adding a splash of the ale if the onions start catching on the base of the pan. Uncover and cook for a further 15 minutes until a good golden colour.
Stir in the garlic, mustard, Worcestershire sauce and the sugar then sprinkle over the flour and cook for 1 minute. Gradually add the remaining ale then the stock and season. Simmer for 20 minutes.
Preheat the grill to its highest setting.
To assemble: Place the bowls on a baking tray and ladle in the hot soup. Top with the bread then scatter over the cheese. Place under the grill and cook until the cheese is bubbling and golden. Serves 4
A twist on a great classic, the apple adds sweetness and balances the slight bitterness that beer can sometimes impart. Use a good quality beef stock for a rich, dark soup packed with onions and topped with delicious melting cheese.