INGREDIENTS
15g butter
1½ Spanish onions
20ml sunflower oil
30ml sherry
2 sprigs of thyme
625ml beef stock
15g cornflour
5ml Worcestershire Sauce
Pinch of salt
Pinch of ground black pepper
½ ciabatta roll
15g parmesan cheese – grated
Small bunch of parsley – chopped
1 tsp of gravy granules
1. Heat the oil in a pan, add the onions, and sauté for 2 minutes.
2. Then add the sherry and thyme. Reduce by half in order to cook off the alcohol.
3. Add the butter and stock. Bring to the boil and
hold simmering, covered for 30-35 minutes.
4. Mix the cornflour and Worcestershire Sauce
together and a little water to make a paste.
Whisk into the soup, and return to a simmer
for another 10 minutes.
5. Whisk in the gravy granules and season
to taste.
6. Cut the ciabatta into 4 slices and grill both
sides until light golden in colour.
7. Top with parmesan cheese and finish under
the grill for 1 minute.
8. Serve the soup topped with a cheese crouton
and garnish with parsley.
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This was such a yummy warming treat as the cold days begin to make their appearance. It was quick and simple to make and filled us up nicely – we’ll definitely be making it again before Winter is over.
Ingredient costs were supplied for this post