Holland Marsh Onion Soup with Aged White Cheddar

by Chef Raymond at Kingbridge Conference Centre & Institute

Soup:

6 to 8 large onions - peeled & sliced
4 to 5 sprigs fresh thyme, finely chopped
125ml sherry or white wine
2 litres chicken stock
45ml vegetable oil
45ml butter
2 bay leaves
Salt & pepper to taste

Croutons:

1 baguette, sliced to about 3/8"
400grams grated old white cheddar cheese

Method:

1. Sweat the onions, bay leaves and thyme in the oil until translucent, then stir a little.

2. Here is the key: from this point you add the butter and keep cooking the onions until they get progressively more bronze in colour.

3. Caramelize the onions. Before they get too dark or burnt, pour some sherry in the pot and stir with a wooden spoon - to allow the onions to continue cooking.

4. Repeat the process several times and the onions are consistently bronze in colour.

5. Add the stock and simmer for about 30 minutes, tasting several times to adjust seasoning. Add more stock if you have too much evaporation.

Crutons:

1. Place the baguette slices on a tray and lightly toast one side under the broiler.

2. Turn the slices over and evenly place the grated cheese on the slices.

3. Place under the broiler again until the cheese is melted and slightly brown.

4. Remove and allow cooling.

Place a few croutons on the soup at service time.

Note: Sometimes we make this soup with half chickon stalk and half beef stock. This gives the soup a more complex base. The trick is to keep the beef stock light in colour so you still end up with a nice golden or bronze colour soup.