French onion soup with cheese and Marmite toasts
SERVES 6 AS A STARTER OR 4 AS A MAIN
Our British twist on the French classic can be made ahead of time, ready to warm up to serve with the cheese toasts.
40g butter, plus 1tsp
1.25kg (4-6 large) onions, finely sliced
2tbsp plain flour
3 garlic cloves, crushed
200ml dry cider
2 x 500ml pouch fresh beef stock
FOR THE TOASTS
1 bunch spring onions
6 slices of baguette
2tsp Marmite
40g mature Cheddar, grated
In a large pan that has a lid, melt 40g of butter, then cook the onions over a medium heat, covered, for 10 minutes. Remove the
