This is a great soup for lunch on a cold winters day. Don't burn the onions but add a little extra sugar if you do.
* * *
Peel and cut the onion, Lyonnaise cut, see video.
Melt the butter with the oil in a saucepan and add the sliced onion.
Fry the onion and allow the moisture to come out before adding the sugar. We want the onions to caramelize but not burn.
When the onion is all nicely browned add the beer then the beef stock.
Bring to the boil and cook for 20 minutes.
Meanwhile remove the crusts from the bread and toast on one side.
Remove the toast from grill and turnover. Cover toast with the grated Stilton and return under the grill to melt and glaze.
Taste the soup and season with salt and pepper.
Spoon into soup bowls and top with the Stilton toasts.
Try and use a really good beef stock. In fact a lovely clear beef consommé is good for this one. What beer to use? Find a good real ale or go the whole hog and use stout.
* * *