Lipton Onion Soup Brisket Recipe

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Makes: 6

Prep Time: 0 hours 25 mins

Cook Time: 1 hour 10 mins

Total Time: 1 hour 35 mins

2 tbsp. olive oil

6 large onions, about 1.6 kg (3½lb), finely sliced

2 tsp. fresh thyme leaves, plus extra to garnish

500 ml (17fl oz) cider

1 tsp. caster sugar

1 l (2½ pints) good-quality vegetable stock

6 small slices white bread

150 g (5oz) gruyère cheese, grated

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Gently heat oil in a large pan. Add onions, thyme and a large pinch of salt. Cover and cook over low heat for 30min, stirring occasionally, until onions are soft.
Pour over the cider and add the sugar. Turn up the heat and bubble, stirring frequently, until the cider has evaporated and the onions are well caramelised, about 30-40min.
Add stock and heat through. Check the seasoning. Preheat grill to medium. Put bread on a baking tray and lightly toast both sides under the grill. Divide the cheese equally among the toasts and grill until melted and bubbling.
To serve, divide the soup among six warmed soup bowls. Top each bowl with a cheese toast and garnish with thyme leaves and black pepper.

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Freeze ahead

Prepare to end of step 2 up to two months ahead. Cool completely, then empty into a freezerproof bag and freeze. To serve, defrost completely, then complete recipe.

Per Serving:

Calories: 336
Total carbs: 37 g
Sugars: 19 g
Total fat: 14 g
Saturated fat: 6 g

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