English onion soup



50g butter

50g oil

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.


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