Baked Cheddar And Onion Soup Recipe

• 75 gm butter
• 700 gm red onions peeled and thinly sliced
• 3 clv garlic peeled and crushed
• 45 ml plain flour
• 600 ml cider or possibly apple juice
• 1 1/5 lt vegetable stock
• 200 ml double cream
• 5 ml minced fresh thyme or possibly 2.5ml dry
• 2 x bay leaves
• 1 x salt and freshly grnd black pepper
• 1 bn spring onions trimmed and roughly minced
• 175 gm cheddar cheese grated
• 16 x thin slices focaccia or possibly ciabatta bread minced thyme leaves to garnish

1. Heat the butter in a large casserole on the simmering plate.
2. Add in the red onions and garlic and cook stirring for 10 to 15 min or possibly till soft and golden brown and beginning to caramelise.
3. Transfer to the boiling platesprinkle with the flour and cook stirring for 2 min.
4. Remove from the heat and whisk in the cider or possibly apple juice vegetable stock and cream.
5. Bring to the boil on the boiling plateand add in the thyme bay leaves and seasoning.
6. Boil steadily uncovered for 5 min.
7. Cover and transfer to the floor of the simmering oven.
8. Cook for about 1 hour till the red onions are very soft.
9. Throw away the bay leaves.
10. If a smooth soup is preferred puree the soup in a blender or possibly food processor at this point.
11. Ladle the hot soup into ovenproof bowls.
12. Sprinkle with half of the spring onions and half of the cheese.
13. Float the slices of bread on the soup then sprinkle with the remaining spring onions and cheese.
14. Place the bowls in a large roasting tin and with the grid shelf on the second set of runners cook in the roasting ovenfor 8 to 10 min or possibly till bubbling and golden brown.
15. Serve immediately garnished with a few minced thyme leaves as a starter or possibly lunch or possibly supper dish.
16. Serves 8

butter, red onions, garlic, flour, cider, vegetable stock, cream, fresh thyme, bay leaves, salt, spring onions, cheddar cheese, thin slices focaccia

Taken from cookeatshare.com/recipes/baked-cheddar-and-onion-soup-74206 (may not work)