Marmite and French Onion Soup (VO) from One

French onion and marmite soup
By Erin Brown
Related Categories: Cookbook Confidential

“This is Friday-night-in food. The sweet, slow-cooked onions complement the tang of the Marmite perfectly. It’s also topped with a big crispy chunk of bread and grated cheese (in case you were thinking that soup can’t be an indulgent dinner). Swap the beef stock for veggie if you want a meat-free meal. The booze option is up to you: I usually just go with what I have in the house. Beer will give a heavier flavour, whereas wine or cider will make it a little lighter. The choice is yours!” Elena Silcock, author of One: One Pan, One Hob, One Meal

2 tablespoons salter butter

2 thick slices of bread (I like sourdough or ciabatta)

50g Gruyère cheese, finely grated

1 tablespoon olive oil

600g onions, finely sliced

1 garlic clove, sliced

1 teaspoon caster sugar

2 teaspoons self-raising flour

75ml cider, beer or white wine

500ml beef or vegetable stock

1 tablespoon Marmite pr Bovril

1 tablespoon balsamic vinegar

Sea salt

Melt half a tablespoon of the butter in a large saucepan over a medium-high hear. Once melted and foaming, add the bread slices and fry on each side until golden. Transfer the slices to a chopping board and immediately scatter over half the grated cheese. Set aside but don’t cover, or they will go soggy.

Reduce the heat to medium. Add the remaining butter to the saucepan along with the olive oil. Tip the onions into the pan with a big pinch of salt. Cook for 15-20 minutes, stirring regularly, until softened and turning golden. Don’t rush this: it’s the key to the flavour! If the onions start to catch on the base of the pan, add a splash of water.

Add the garlic and sugar and cook for 3 minutes further, stirring constantly. Now add the flour and stir to coat all the onion mixture. Cook for 1 minute: this cooks away the raw flour taste. Pour in the cider, beer or wine and whisk as it quickly absorbs. Add the stock slowly, whisking as you pour it in. Cover with a lid and cook for 10 minutes, then add the Marmite and balsamic vinegar and season to taste.

Divide the soup between 2 bowls. Top each one with a slice of cheesy bread and finish with a layer of the remaining grated Gruyère.