Autumn larder – Onion and perry soup
This always feels like a weekend soup, maybe because the boozy aroma hangs heavy in the air when cooking it, and maybe because I tend to finish the bottle of perry when cooking it. Perry is fairly readily available, I wouldn’t substitute pear cider.
Onion and perry soup
2 large onions cut into thin rings
1 tbsp olive oil
2 cloves smoked garlic finely chopped
1 tsp fresh rosemary leaves finely chopped
1 bay leaf
150ml beef stock
Splash brandy (optional)
2 slices sourdough bread
100g hard cheese – I used Bonnet
1. Heat the oil in butter in a saucepan over a low heat. Add the onion, garlic, rosemary and bay, and cook until the onion is translucent without browning, around 8-10 minutes.
2. Add the perry and beef stock and cook over a medium heat for ten minutes. Add the splash of brandy.
3. Remove the bay and pour the soup into two heatproof bowls. Add the bread on top and grate the cheese on top of this. Under a medium grill cook until the cheese is golden brown. Serve.