January 2010 Guernsey ‘Cynful’ Ale ‘n’ Onion Soup

Serves 6

Another local variation of French Onion Soup!

Heat a large saucepan until very hot and add the vegetable oil, immediately add the butter together with the finely sliced onions, crushed garlic and diced bacon.

Reduce the heat & cook for approx. 15 – 20 minutes stirring occasionally until the onions are soft in texture, yet golden brown in colour as their natural sugars caramelise bringing the natural sweetness out in flavour.

Add to this the Cognac and ignite or flambé until all the alcohol has burnt out.

Add the flour and stir well with a wooden spoon or spatular; as the mixture begins to thicken add the Ale and bring to boiling point, allow the liquid to reduce by half its volume before adding the meat stock.

Simmer for approx. 30 minutes, skimming the surface of any scum that may rise to the top.

Season the soup with salt and pepper to taste prior to serving.

Serve with Garlic and Mature Guernsey Cheddar Cheese croutes.

To prepare the croutes, cut slices of bread and place upon a baking sheet, sprinkle each with a little olive oil or spread with some butter and grill, turn each one over and repeat.

Rub each croute with a little garlic and then sprinkle with grated cheese before grilling again to melt the cheese.