Onion soup with cheese & herb toasts

• butter↗25g g
• olive oil↗1 tbsp tbsp
• onions↗6

  thinly sliced

• garlic cloves↗3

  thinly sliced

• flour↗2 tbsp tbsp
• darkish beer↗300ml ml

  nothing too bitter

• beef stock↗1.3l l
• splash Worcestershire sauce
• baguette↗1

  cut into 12-18 thin slices

• mature cheddar↗175g g

  Stilton or Lincolnshire Poacher, grated

• small bunch chives

  snipped

• ½ small bunch parsley

  finely chopped

Step-by-step instructions

1. 1

   Heat the butter and oil in a large pan and gently cook the onion and garlic until very soft and golden. Increase heat slightly and cook until brown – about 20-40 mins in total.

2. 2

   Stir in the flour for 2 mins, then stir in the beer and bring to a simmer for a few mins. Add the stock, bring back to a simmer, then season with salt and pepper and Worcestershire sauce. Keep warm.

3. 3

   Heat the grill and toast the bread on both sides. Meanwhile, mix the grated cheese with the herbs. Sprinkle a little on each slice and grill to melt. Ladle soup into bowls and float toasts on top.