Oglesheild French Onion Soup with Cornish Kern Crouton
An indulgent warming soup with gooey Oglesheild top.
- Serves4 To 6
- Cook it in90 Minutes
- DifficultyMedium
Ingredients
5 to 6 medium onions cut thinly in rings
125g of butter
2 tbsp of butter
A few dashes of Worchester Sauce to taste
2 cans of quality beef stock (We love John Lusty)
1 soup can of water
4 tbsp of dry sherry like Fino or Amontillado
200ml of dry white wine. We use Tempranillo Blanco
Salt and pepper to taste
4 to 6 slices of bread buttered both sides
100g of finely grated Conish Kern
4 to 6 slices of Oglesheild
Method
Skin and slice your onions fairly thin.
Add 125g of butter, salt, pepper and onion to a soup pot and heat over medium heat, stirring until the butter has melted.
Reduce the heat to low and simmer the onions until they are just going soft and translucent.
Once the onions are soft add your flour and cook for a few minutes stirring often, don't let the flour brown.
Add dashes of Worchester Sauce to taste and stir.
Add your beef stock, water, sherry and wine and let your soup simmer for 1 hour.
While your soup is simmering, set your oven to grill and butter your bread. Grill one side of the bread then flip and add your Cornish Kern and grill until cheese is crispy.
Once your soup is ready you can either prepare to serve immediately or let it cool and finish the soup later or the next day
When ready to serve, set your oven to grill and ladle hot soup into oven-safe bowls. Cut your crouton to fit inside your bowl, on top of the soup. Cut your slices of Oglesheild and place them on top of the crouton, trying to cover as much of the bread as possible.
Place your oven-safe bowls under the grill and cook until cheese is bubbly and begins to brown.
Serve immediately on its own as a starter, or with bread and salad as a main. We think it's a great first course to serve before a grilled steak and baked potato.
Ingredients
5 to 6 medium onions cut thinly in rings
125g of butter
2 tbsp of butter
A few dashes of Worchester Sauce to taste
2 cans of quality beef stock (We love John Lusty)
1 soup can of water
4 tbsp of dry sherry like Fino or Amontillado
200ml of dry white wine. We use Tempranillo Blanco
Salt and pepper to taste
4 to 6 slices of bread buttered both sides
100g of finely grated Conish Kern
4 to 6 slices of Oglesheild
Method
Skin and slice your onions fairly thin.
Add 125g of butter, salt, pepper and onion to a soup pot and heat over medium heat, stirring until the butter has melted.
Reduce the heat to low and simmer the onions until they are just going soft and translucent.
Once the onions are soft add your flour and cook for a few minutes stirring often, don't let the flour brown.
Add dashes of Worchester Sauce to taste and stir.
Add your beef stock, water, sherry and wine and let your soup simmer for 1 hour.
While your soup is simmering, set your oven to grill and butter your bread. Grill one side of the bread then flip and add your Cornish Kern and grill until cheese is crispy.
Once your soup is ready you can either prepare to serve immediately or let it cool and finish the soup later or the next day
When ready to serve, set your oven to grill and ladle hot soup into oven-safe bowls. Cut your crouton to fit inside your bowl, on top of the soup. Cut your slices of Oglesheild and place them on top of the crouton, trying to cover as much of the bread as possible.
Place your oven-safe bowls under the grill and cook until cheese is bubbly and begins to brown.
Serve immediately on its own as a starter, or with bread and salad as a main. We think it's a great first course to serve before a grilled steak and baked potato.