French Onion Soup with Ashdown Foresters Croutons

Serves 4


200g High Weald Dairy Ashdown Foresters, grated
Olive oil
4 large onions finely sliced
2 cloves of garlic finely chopped
1 litre brown chicken stock
2 tblsp plain flour
Salt and black pepper
1 tblsp demerara sugar (optional)
1 baguette sliced on an angle


Place the sliced onions in a heavy-based pan with some olive oil and butter and cook over a medium to high heat stirring occasionally for half an hour (make sure you have poured yourself a large glass of wine beforehand!). The onions should be brown, sweet and caramelised. Add the garlic and, if not sweet enough, add the sugar and stir for a further two minutes. Stir in the flour and add the chicken stock. Heat and reduce by one quarter and season to taste. Keep hot and lightly toast the slices of baguette. Place the soup in four bowls, add a couple of slices of baguette to each bowl. Top generously with Ashdown Foresters and place under the grill until bubbling and golden brown.