Onion and Cheese Soup under a Soufflé

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 1 lb / 455 g onions, peeled and chopped
  • ½ pt / 280


Using a non-stick pan, sweat the onion until transparent and just beginning to caramelize, but do not burn. Add the stock, and cook until the onion is soft.

Meanwhile, pre-heat the oven to 200°C / 400°F / Mark 6, bring the milk to the boil and, in another saucepan melt the butt