Onion Soup with Cheddar Cheese

serves 4

The brother-in-law or, more accurately, his wife gave us a cook book (James Martin’s ‘My Kitchen’) for Christmas so I thought it was high time I actually got around to cooking something from it. I let the hubby choose, given he was going to be the guinea pig, and he picked the rather nice looking Onion Soup with Lincolnshire Poacher. Unfortunately it’s quite hard to get Lincolnshire Poacher in any normal shops, but apparently it’s quite like a rich cheddar, so I went for that instead. The best thing about it though was that it’s actually remarkably simple (apart from the chopping the onions section which was a full-scale battle).


25g (1 oz) butter
6 white onions, peeled and thinly sliced
2 cloves garlic, peeled and crushed
8g (1/3 oz) plain flour
175ml (6 floz) white wine
600ml (1 pint) chicken stock
200ml double cream
110g (4 oz) strong cheddar
20g chives, chopped
salt and black pepper

Melt the butter in a large saucepan over a medium heat. Add the onions and the garlic and simmer for 2 minutes (be careful not to let them brown).

Stir in the flour, then pour in the wine and stock. Bring to the boil and reduce to a simmer, leave for 6-8 minutes.

Add the cream, then puree in a blender. Return to the heat to re-warm. Season with salt and pepper.

Serve… ok, so why does the recipe need to specify bowls at this point? Would someone really try putting it on a plate? Sprinkle the cheese and chives over the top and serve with crusty bread (because it’s soup and therefore compulsory).

Onion Soup

I’m not sure which part of the cooking process makes it come out slightly out of focus, will have to experiment further next time.


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