THE MENU FOR 6
TO START
French onion soup
FOR THE MAIN
Slow-cooked beef casserole
ON THE SIDE
Spinach and kale gratin, and Harissa and bay butter potatoes
FOR PUD
Pear and blackberry tart
French onion soup with cheese and Marmite toasts
Our British twist on the French classic can be made ahead of time, ready to warm up to serve with the oozy cheese toasts.
Serves 6 as a starter (or 4 as a main)
Ready in 1 hr 25 mins
40g butter, plus 1tsp
1.25kg (4-6 large) onions, finely sliced
2tbsp plain flour
3 garlic cloves, crushed
200ml dry cider
2 x 500ml pouches fresh beef stock
For the toasts:
1 bunch spring onions
6 slices of baguette
2tsp Marmite
40g mature Cheddar, grated
1 In a large, heavy-based pan that has a lid, melt the 40g butter, then cook the onions over a medium heat, covered, for 10 mins. Remove the lid and keep cooking, stirring regularly, for 30 mins or so, until the onions have caramelised.
2 Stir in the flour and garlic and cook for 5 mins more. Increase the heat, pour in the cider, and bubble until very little liquid remains.
3 Add the stock, then simmer for 40 mins. Season and set aside until ready to serve.
4 For the toasts, melt the 1tsp butter in a frying pan and gently fry the spring onions for 3-4 mins until wilted.
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