British onion soup with Welsh rarebit toasts
This onion soup recipe is reproduced courtesy of British Onions.
| British onion soup with Welsh rarebit toasts | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 1801 |
| Ready in: | 1 hour 50 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour 30 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 17th January 2013 |
|
Best recipe reviewEven better with some garlic! 4.8/5 A handful of crushed garlic cloves makes this even nicer! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 kg British onions, finely sliced
- A few sprigs of thyme
- 2 bay leaves
- 300ml dark ale
- 1 litre beef stock, fresh if you can get it
For the Welsh rarebit toasts
- 100g mature cheddar
- ½ teaspoon British mustard
- ½ egg yolk
- A couple of dashes of Worcestershire sauce
- 1 tablespoon dark ale
- Salt and pepper
- 8 slices of sourdough or white baguette
Method
- Heat the oil and butter in a large heavy bottomed pan.
- Add the onions and cook on a really low heat, uncovered for 40 minutes or until the onions are sticky and caramelized.
- Pour over the ale and reduce by half.
- Add the stock and bring to the boil.
- Cook for 30 minutes.
- Heat the grill on high.
- To make the Welsh rarebit toasts, mix together the cheese, mustard, egg, Worcestershire sauce, ale and salt and pepper.
- Grill the slices of bread on one side.
- Sprinkle the cheese mixture between each of the toasts on the un-toasted side.
- Pour the soups between 4 bowls.
- Lay 2 of the rarebits on top of each of the bowls of soup then grill for 1-2 minutes or until the cheese is melting.
- Serve the soup immediately.
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This recipe originated from the recipe section of British Onions
Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.
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