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All Categories After Dinner Treats & Special Drinks Bits on the Side Filling the Tins Nibbly Bits Sauces and Dressings Scrumptious Desserts & Puddings Small Courses and Brunch Soups & Breads The Main Event

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• After Dinner Treats & Special Drinks
• Bits on the Side
• Filling the Tins
• Nibbly Bits
• Sauces and Dressings
• Scrumptious Desserts & Puddings
• Small Courses and Brunch
• Soups & Breads
• The Main Event

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Recommended from the store

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Ingredients

• 100 g butter
• 1 tablespoon olive oil
• 4–6 large onions, thinly sliced
• 4 cups beef stock
• 4 cups dark beer
• salt and lots of freshly ground black pepper
• 1 French breadstick, cut into 1 cm slices (makes approx 10 slices)
• olive oil spray
• 200 g/1 cup crumbled stilton cheese
• 2 tablespoons parsley, chopped

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Method

Heat butter and oil in a large frypan. Add onion and fry until brown and caramelised. Pour in the stock and beer, season with salt and pepper and simmer for 5 minutes. Spray slices of French bread with olive oil and toast both sides under a grill until golden. Place 2–3 slices of bread in each soup bowl or ramekin. Pour hot soup on top, then sprinkle with crumbled stilton. Place under grill until cheese bubbles and starts to brown (about 2 minutes). Sprinkle with chopped parsley and serve immediately.