Grilled Cheese, Onion and Ale Soup

Dish - Everyday Dish - - Soups -

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.

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