Gordon Ramsay\'s Great British Pub Food

White onion and

cheddar soup

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. Puree the soup, using a hand-held stick
blender (or a regulc blender) until smooth. For a very smooth texture
if preferred, pass the pureed soup through a fine sieve.

Return the soup to t he 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.

SERVES 4

20g butter

goog 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

7sml double cream

lOOg strong cheddar,

such as Montgomery,

grated

SOUPS AND BROTHS 65