Cream Of Onion Soup with Black Treacle Bread
This wonderful Cream of Onion Soup is served with a fabulous Black Treacle Bread...it's the little things that elevate a meal! Enjoy!
Ingredients
Soup:
- 25g butter
- 1 tbs flour
- 2 roscoff onions
- water to cover
- 50ml sherry
- 100ml double cream
- Salt and pepper
Bread:
- Soda bread
- 300g wholemeal flour
- 50g oats
- 1 tsp bicarb
- 1 tsp caster sugar
- 200ml buttermilk
- 200ml full fat milk
- 50g golden syrup
- 50g black treacle
Method
Mix all the ingredients together for the bread, divide into 2 and pop into 2 small loaf tins. Bake at 200c for 30 minutes.
Place the roscoff onions in a pan, cover in water, bring to the boil then simmer for 30 minutes, cool then cut in ½ remove the skin remove the central layers and place to 1 side.
Place the remaining onions into a hot saucepan with the butter and flour. Cook until coloured then add the sherry and the cooking liquor from the onions. Cook for 5 minutes.
Add the cream to the soup and season. Blitz in a liquidiser until smooth. Put the mixture back in the pan to warm through.
Meanwhile dry fry the central parts of the onions until charred, pull apart to make petals.
To serve; spoon into bowls, top with petals, drizzle oil and cream, pop the bread on the side.
Ingredients
Soup:
- 25g butter
- 1 tbs flour
- 2 roscoff onions
- water to cover
- 50ml sherry
- 100ml double cream
- Salt and pepper
Bread:
- Soda bread
- 300g wholemeal flour
- 50g oats
- 1 tsp bicarb
- 1 tsp caster sugar
- 200ml buttermilk
- 200ml full fat milk
- 50g golden syrup
- 50g black treacle
Method
Mix all the ingredients together for the bread, divide into 2 and pop into 2 small loaf tins. Bake at 200c for 30 minutes.
Place the roscoff onions in a pan, cover in water, bring to the boil then simmer for 30 minutes, cool then cut in ½ remove the skin remove the central layers and place to 1 side.
Place the remaining onions into a hot saucepan with the butter and flour. Cook until coloured then add the sherry and the cooking liquor from the onions. Cook for 5 minutes.
Add the cream to the soup and season. Blitz in a liquidiser until smooth. Put the mixture back in the pan to warm through.
Meanwhile dry fry the central parts of the onions until charred, pull apart to make petals.
To serve; spoon into bowls, top with petals, drizzle oil and cream, pop the bread on the side.
