6 brown onions, sliced
1 leek, sliced
6 cloves of garlic chopped
1 tablespoon fresh thyme leaves
500ml good quality ale, I used Steamer Wharf’s ‘Plum Brown’
1 ltr beef stock
1 ltr chicken stock
100g Cheddar cheese
Fresh parsley (optional)
Put the butter, oil, onions, garlic, leek and thyme in a big pot and cook slowly with the lid on until soft. Add the beer and reduce by two thirds, then add the stock and cook for about 2 hrs on a low heat.
To finish, put in bowls and garnish with chopped parsley (optional) and cheddar cheese. Alternatively grill the cheese on some good bread and serve on the side.