Tring Brewery - Ale and Onion Soup

Ale & Onion Soup with Bloomer Croutons & Mature Cheddar

A British twist on a French classic. It is very filling so serve as a main course or reduce the portion size for a starter.

INGREDIENTS (serves 4)

Approximately 1 kg onions (medium slice)
50g butter
1 tbs brown sugar
2 bay leaves
330 ml bottle Death or Glory (or similar)
1 tbs Dijon mustard
1 litre beef stock
Salt and freshly ground black pepper
4 thick slices of bloomer (stale if possible).
Olive oil to brush
200 g grated mature cheddar

INSTRUCTIONS

In a large non-stick pan, heat the butter and add the onion. Gently sauté on a low heat for approx 20 mins until they are brown and take on a sticky consistency. Now add the sugar and sauté for a further 5 mins before adding the ale. Turn up the heat and reduce the beer by half. Now add the stock, bay leaves, Dijon mustard, salt and pepper. Stir and cover then simmer gently for 30 mins.

Meanwhile heat the oven to 200C and cut the slices of bread into quarters. Brush the pieces with a little olive oil and place on a baking tray. Place in the oven until golden brown then turn the oven off leaving the bread in the oven.

To serve, check the soup for seasoning then divide between four oven proof bowls and place four croutons on top of each. Pile a little grated cheddar on top of each floating crouton then place the bowls under a grill until the cheese is bubbling.

INSTRUCTIONS

In a large non-stick pan, heat the butter and add the onion. Gently sauté on a low heat for approx 20 mins until they are brown and take on a sticky consistency. Now add the sugar and sauté for a further 5 mins before adding the ale. Turn up the heat and reduce the beer by half. Now add the stock, bay leaves, Dijon mustard, salt and pepper. Stir and cover then simmer gently for 30 mins.

Meanwhile heat the oven to 200C and cut the slices of bread into quarters. Brush the pieces with a little olive oil and place on a baking tray. Place in the oven until golden brown then turn the oven off leaving the bread in the oven.

To serve, check the soup for seasoning then divide between four oven proof bowls and place four croutons on top of each. Pile a little grated cheddar on top of each floating crouton then place the bowls under a grill until the cheese is bubbling.