This is a very quick and easy onion soup, and a great way of using up left-over wine or beer and post-Christmas Stilton or even Stilton rind. I tend to make this recipe using half wine or beer and half stock, but you can just as easily use all stock and add a glass of wine or beer at the end of cooking.
If you don’t have any stock use a stock cube.
In a heavy saucepan heat the fat and sauté the onions. The colour of the finished soup depends on how much you caramelise the onions. I don’t like dark brown onion soup, so I cook them to a light gold. It is entirely a matter of personal preference. Season with salt and pepper.
Add the liquid and bring to the boil. Adjust the seasoning and add the thyme. Cover and simmer fiercely for 30-40 minutes.
If you are using Stilton rind, grate it finely. Otherwise, chop the cheese. In either case, add it half way through the cooking and stir well. If adding wine or beer to stock, do so 10 minutes before the end.
Serve with croutons.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.