In these cold days what better than a soup to tone the body and mind. The French Onion Soup we have already published it in our recetinAryan, but not the English one (there is in the background the debate between the English and the French about who makes the best onion soup). It is very similar to the French one, although it incorporates a series of more ingredients. I saw this recipe for the first time from the brilliant English chef Jamie Oliver.

English onion soup with sage and cheddar

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If you fancy a soup to eat, you will love this recipe for English onion soup with sage and cheddar

Sopa de cebolla inglesa con salvia y cheddar

Ángela

Kitchen: cuisine
Recipe type: soups
Rations: 4

Total time:

Ingredients

5 red onions julienned
3 white onions julienned
2 shallots, minced
300 g of leeks, julienned (just the white part)
4 garlic cloves, peeled and crushed
2 liters of poultry or meat broth (best homemade)
1 good heaping tablespoon of butter
Olive oil v. extra
A bunch of sage leaves (reserve 8 for garnish)
Worcestershire Sauce (Perrins)
Salt and pepper to taste
8 not very thick slices of loaf bread from the day before
200 g of grated cheddar cheese for gratin

Preparation

In a saucepan with a thick bottom that does not stick, put a good heaping tablespoon of butter, a drizzle of olive oil, the peeled and crushed garlic (in the mortar, helping you with a few grains of salt to make the process easier). and a handful of sage leaves.
Stir and after a few minutes that it starts to cook add the onions, shallots and leeks. Stir a few times, season with salt and pepper and put the lid on the saucepan, leaving it a little ajar to let the steam out.
Cook over low heat for 50 minutes, stirring occasionally. The success of this soup is in letting the onions cook that slowly and release all their sweetness, so don't rush the process.
When the onions and leeks are well browned and soft, add the broth and bring to a boil.
Leave on medium heat for 15 minutes. You can skim off excess fat in this process.
Then, divide the soup into individual bowls or, if you prefer, in the same one that it is, and distribute the bread (previously toasted in the oven or in a toaster) on the surface (one slice per individual bowl if applicable).
Lightly press the bread so that it soaks well.
Sprinkle the shredded cheddar cheese and put a few drops of Worcester sauce on top.
Put some sage leaves crowning everything and water (if you want) with a little olive oil; Put in the oven with the grill on until the cheese is gratin. Be careful that it doesn't burn.
Take out when the cheese is bubbling.
Serve very hot and enjoy.

Adaptation: jamieoliver.com
Image: butterflyfoodie

Recetín

English onion soup with sage and cheddar