Recipe of Award-winning White onion and cheddar soup
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Speedy White onion and cheddar soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from White onion and cheddar soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare White onion and cheddar soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make White onion and cheddar soup is Serves: 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook White onion and cheddar soup estimated approx Prep: 10 minutes. Cook time: 20 minutes..
To get started with this recipe, we have to first prepare a few ingredients. You can have White onion and cheddar soup using 10 ingredients and 3 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make White onion and cheddar soup:
- 20 g butter
- 900 g white onions, peeled and sliced
- Sea salt and black pepper
- 2 garlic cloves, peeled and finely crushed
- 2 bay leaves
- Few thyme sprigs, leaves stripped
- 300 ml chicken stock(See page 243)
- 200 ml whole milk
- 75 ml double cream
- 100 g strong cheddar, such as Montgomery, grated
Steps to make White onion and cheddar soup
- Melt the butter in a large pan. Add the onions and sprinkle with some salt and pepper. Cook, stirring frequently, over a medium heat for about 7-10 minutes until the onions are soft and translucent but not browned. Add the garlic, bay and thyme leaves, and cook for another 3-4 minutes.
- Pour in the stock, bring to a gentle simmer, cover the pan and cook for 10 minutes or until the onions are very soft. Remove from the heat and discard the leaves. Purée the soup, using a hand- held stick blender(or a regular blender) until smooth, for a very smooth texture if preferred, pass the puréed soup through a fine sieve.
- Return the soup to the pan. Add the milk and cream and slowly return to a gentle simmer. Stir in the grated cheese and season well to taste. Serve in warm bowls, with some warm buttery scones or crusty bread on the side.
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