USE UP YOUR ONIONS

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5 great ways to do more with onions

Onion soup with cheese & herb toasts

Serves 6 Prep 40 mins Cook 1 hr £1.50 a portion 317 kcals, 16g fat, 9g sat. fat, 10g sugar

soup only

25g butter 1 tbsp olive oil 6 onions, thinly sliced 3 garlic cloves, thinly sliced 2 tbsp flour 300ml darkish beer, nothing too bitter 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

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

Add the stock, bring back to a simmer, then season with salt, pepper and Worcestershire sauce. Keep warm.

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

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