English onion soup with sage & cheddar


  • 1 good knob butter
  • olive oil
  • 1 good handful fresh sage leaves, 8 leaves reserved for serving
  • 6 cloves garlic, peeled and crushed
  • 5 red onions, peeled and sliced
  • 3 large white onions, peeled and sliced
  • 3 banana shallots, peeled and sliced
  • + 7 more ingredients
    • 300 g leeks, trimmed, washed and sliced
    • sea salt
    • freshly ground black pepper
    • 2 litres organic beef, vegetable or chicken stock, hot
    • 8 slices good-quality stale bread, 2cm thick
    • 200 g Cheddar cheese, freshly grated
    • Worcestershire sauce

Put the butter, 2 lugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetab...

View full recipe at SpringPad


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