Add some British ingredients to a classic French dish and voila, you have a whole new experience
Prep:30 mins
Serves 4
50g butter or 2 tbsp dripping1kg onion, finely sliced1 tbsp golden caster sugarfew sprigs fresh thyme3 fresh bay leaves150ml cider1l stock (vegetable or chicken, it’s up to you)
STEP 1Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.STEP 2To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.
