Grilled Cheese, Onion and Ale Soup
Photography Aaron McLean.
A twist on a great classic, the apple adds sweetness and balances the slight bitterness that beer can sometimes impart. Use a good quality beef stock for a rich, dark soup packed with onions and topped with delicious melting cheese.
Serves: 4
INGREDIENTS
6 large brown onions, peeled and sliced
2 apples, peeled, cored and sliced
2 teaspoons finely chopped rosemary
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, crushed
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons plain flour
1 cup light ale
4 cups beef stock
sea salt and freshly ground pepper
To assemble
slices sourdough bread, lightly toasted
150 grams grated Gruyère cheese
4 ovenproof soup bowls
METHOD
Heat the oil and butter in a large saucepan and add the onions, apples and rosemary with a good pinch of salt. Cover and cook for 20 minutes, stirring occasionally and adding a splash of the ale if the onions start catching on the base of the pan. Uncover and cook for a further 15 minutes until a good golden colour. Stir in the garlic, mustard, Worcestershire sauce and the sugar then sprinkle over the flour and cook for 1 minute. Gradually add the remaining ale then the stock and season. Simmer for 20 minutes.
Preheat the grill to its highest setting.
To assemble: Place the bowls on a baking tray and ladle in the hot soup. Top with the bread then scatter over the cheese. Place under the grill and cook until the cheese is bubbling and golden.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.