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Essential Unsalted Dairy Butter250g
250gItem price
£2.00Price per unit
£8/kgPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Melt 80g butter in a large, heavy-based pan over a low heat. Add the onions with a pinch of salt. Cook, stirring regularly, for 1½-2 hours, until a deep, golden brown.
When caramelised, stir in the flour and thyme leaves; cook for 1-2 minutes, stirring, then add the vinegar and about ¹⁄ ³ of the cider, stirring. Whisk in the rest of the cider and the stocks, then bring to the boil. Turn the heat down and simmer for 1 hour.
Meanwhile, to make the croutons, preheat the grill to high. Rub both sides of the baguette slices with the garlic, then brush one side with the melted butter and grill on that side. Turn over, then scatter the other side with the grated cheese and grill until melted and golden. Season the soup, if needed, then divide between 4 bowls. Place 2 toasts on the top of each bowl, scatter over the chives and serve straight away.
Typical values per serving when made using specific products in recipe
Energy | 2,454kJ/ 588kcals |
---|---|
Fat | 32g |
Saturated Fat | 19g |
Carbohydrates | 38g |
Sugars | 16g |
Fibre | 6.6g |
Protein | 29g |
Salt | 1.4g |
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£2.00Price per unit
£8/kg0 added
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£1.35Price per unit
67.5p each0 added
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85pPrice per unit
56.7p/kg0 added
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80pPrice per unit
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£6.30Price per unit
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£2.40Price per unit
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£3.30Price per unit
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£4.40Price per unit
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80pPrice per unit
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£1.00Price per unit
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65pPrice per unit
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£4.50 each est.Price per unit
£3.00/100g