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Members' Recipes Archive

January 2005
Brown Onion, Ale and Cheddar Cheese Soup
Richard, Earl of Bradford and Carol Wilson

Brown Onion, Ale and Cheddar Cheese Soup

By: Richard, Earl of Bradford and Carol Wilson

A 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.

Ingredients:

75g butter
15ml oil
1.5kg onions, peeled and sliced
bouquet garni
salt and pepper
25g plain flour
330ml dark ale
1.5 litres vegetable stock
150g mature cheddar cheese

Instructions:

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

 

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