

Ingredients (serves 4)
- 20g Sunflower Margarine
- 4 Large Onions (peeled and sliced thinly)
- 1 Litre Boiling Water with 1 Beef or
- Vegetable Stock Cube
- 1 Bay Leaf (optional)
- Pinch of Black Pepper
- 4 Slices of Crusty French Bread (spread with
- French Mustard)
- 75g Mature Cheddar Cheese (grated)
Method
- Heat the margarine, add the onions and cook slowly until the onions are golden brown.
- Add the stock and the bay leaf and simmer for 25 minutes.
- Season with black pepper to taste.
- To serve place bread in the bottom of heatproof soup bowls, top with soup, when the bread rises to the top, sprinkle the cheese on to the bread.
- Place soup bowls under the grill until the cheese melts.
- Serve immediately.
Worcestershire sauce or a little brown sauce may be added for flavour at Stage 3
