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“Add some British ingredients to a classic French dish and voila, you have a whole new experience. From the BBC (British Broadcasting Corp.)”
1hr 45mins

Ingredients Nutrition

  • SOUP
  • 50 g butter or 2 tablespoons drippings
  • 1 kg onion, finely sliced
  • 1 tablespoon golden caster sugar
  • 3 sprigs fresh thyme
  • 3 fresh bay leaves
  • 150 ml cider
  • 1 liter stock (vegetable or chicken, it's up to you)
  • 4 slices bread, cut thick from a round country loaf
  • 100 g mature cheddar cheese, grated
  • 1 large handful parsley, chopped


  1. Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs.
  2. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown, pour in the cider and simmer until reduced by half.
  3. Pour in the stock, bring to the boil, then cook for 20 minutes
  4. TO SERVE:
  5. Heat the grill to high.
  6. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden.
  7. Scatter with cheese and place back under the grill until melted.
  8. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

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