Brown Onion, Ale and Cheddar Cheese Soup
By: Richard, Earl of Bradford and Carol WilsonA real taste experience! Dark beer has lots of flavour and adds a unique flavour to this tasty, warming and hearty soup. Brown ale imparts a slightly sweet, malty touch, while darker beers give more body.
1.5kg onions, peeled and sliced
salt and pepper
25g plain flour
330ml dark ale
1.5 litres vegetable stock
150g mature cheddar cheese
1. Melt the butter and oil in a large pan. Add the onions, bouquet garni and seasoning and cook over a medium heat for 2–3 minutes.
2. Reduce the heat, cover the pan and sweat the onions for 30 minutes, stirring occasionally.
3. Remove the lid and then cook uncovered for a further 20 minutes, stirring frequently until the onions are golden brown.
4. Stir in the flour and cook for 3 minutes.
5. Add the beer and increase the heat until boiling; add the stock and then bring to the boil once more. Reduce the heat and simmer for 30 minutes.
6. Ladle 600 ml/1 pint/2½ cups of soup into blender/food processor, allow to cool slightly and then add the grated cheese and blend until smooth. Return to the pan and reheat gently.
7. If a completely smooth consistency is required, either repeat this blending process with the remaining soup or allow the soup to cool slightly in the pan, add the cheese and blend with a hand blender.
© Recipe copyright 2005 Richard, Earl of Bradford and Carol Wilson