Baked Cheddar And Onion Soup Recipe

Name: Baked Cheddar And Onion Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

38859

kcal

Calories

2989

Fat

1794

Carbs

1319

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 75 gm butter, 700 gm red onions peeled and thinly sliced, 3 clv garlic peeled and crushed, 45 ml plain flour, and more.

Yes, Baked Cheddar And Onion Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!