- Serves: 4
- Cook Time: 2 hours 10 minutes
- Prep Time: 20 minutes
- Effort: medium
For the beer bread
- 453 g stone-ground wholemeal flour
- 1 tbsp baking powder
- 1 tsp clear honey
- 350 ml beer
For the soup
- 50 g butter
- 1 kg onions, finely sliced into rings
- 400 ml beer
- 400 ml strong beef stock
- 4 tbsp grated cheddar
1. Preheat the oven to 170C/150C fan/gas 3.
2. For the beer bread: mix the flour, baking powder and 1/2 tsp salt together in a large mixing bowl. Make a well in the centre and add the honey and most of the beer. Stir until the mixture comes together to form a wet dough (you may not need all of the beer).
3. Scrape the dough into a 23cm x 13/14cm loaf tin and smooth the top. Bake for 25 minutes, or until golden-brown and risen. To check if the bread is cooked through, tap the bottom of the loaf ' it should sound hollow.
4. For the onion soup: heat a large heavy-based pan over a medium heat and add the butter. When melted and foaming, add the onions and reduce the heat to low. Slowly cook for 1 hour, stirring occasionally, until the onions caramelised and turn a deep golden-brown.
5. Pour in the beer and beef stock and simmer for a further 30 minutes. Season to taste with salt and freshly ground black pepper.
6. To serve, slice the beer bread and sprinkle over the grated cheddar. Place under a hot grill until the cheese is golden-brown and bubbling. Serve on top of the onion soup in a bowl.
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