Читать книгу Gordon Ramsay’s Great British Pub Food - Gordon Ramsay - Страница 51

20g butter

900g white onions, peeled and sliced

sea salt and black pepper

2 garlic cloves, peeled and finely crushed

2 bay leaves

few thyme sprigs, leaves stripped

300ml chicken stock (see page 243)

200ml whole milk

75ml double cream

100g strong cheddar, such as Montgomery, grated

In the spring, we use new season’s onions to lend a wonderful sweetness to this lovely, creamy onion soup. A strong piquant cheese, such as Montgomery cheddar with its slight edge, contrasts the sweetness perfectly.

Melt the butter in a large pan. Add the onions and sprinkle with some salt and pepper. Cook, stirring frequently, over a medium heat for about 7–10 minutes until the onions are soft and translucent but not browned. Add the garlic, bay and thyme leaves, and cook for another 3–4 minutes.

Pour in the stock, bring to a gentle simmer, cover the pan and cook for 10 minutes or until the onions are very soft. Remove from the heat and discard the bay leaves. Purée the soup, using a hand-held stick blender (or a regular blender) until smooth. For a very smooth texture if preferred, pass the puréed soup through a fine sieve.

Return the soup to the pan. Add the milk and cream and slowly return to a gentle simmer. Stir in the grated cheese and season well to taste. Serve in warm bowls, with some warm buttery scones or crusty bread on the side.