English onion soup with sage & cheddar

Ingredients

• 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