Use a mature Cheddar – you’ll only need a little, so it will keep the fat intake down.

PREPARATION TIME: 20 MINUTES

COOKING TIME: 1 HOUR 20 MINUTES SERVES 8

EASY / PREPARE AHEAD / FREEZE

25g <1oz) butter

5 onions, peeled and sliced

ftbsp plain flour

1 small glass dry white wine

1.2 litres (2pt) beef stock

1tbsp Worcestershire sauce

16 slices baguette

ЮОд (4oz) mature Cheddar or

Gruyere, grated

1  Melt the butter in a large saucepan, then add the sliced onions and fry over a low heat for 25 to 30 minutes,

2 Stir in the the flour and the glass of wine, and allow the mixture to reduce before adding the beef stock. Simmer for 20 minutes, then add the Worcestershire sauce and simmer for another 20 minutes.

3 Meanwhile, toast slices of the French bread. Spoon the soup into bowls, then sit the bread on top of the soup (2 slices per bowl) and top with the grated cheese. Place the bowls of soup under a hot grill until the cheese melts, then serve with extra bread on the side, if needed.

Per serving: 270 calories, 9g fat (5g saturated). 34g carbohydrate