Four allia soup

This is a recipe based on French onion soup, but uses four types of the 'Allium' family and has cider as the alcoholic liquid rather than wine and/or brandy. Also I have used a good cheese to sprinkle on top.

Four allia soup

Four Allia soup
Servings:	Serves 4
Calories per serving:	665
Ready in:	2 hours 30 minutes
Prep. time:	15 minutes
Cook time:	2 hours 15 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

Best recipe review 🧅🧅🧅🧅 = 🍵 5/5 Very French! Paul R Smith

Garlic ready for roasting

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 bulbs garlic, whole
• Olive oil
• 2 large onions, coarsely sliced
• 1 tablespoon olive oil
• 40g butter
• 1 teaspoon salt
• ½ teaspoon of sugar
• Bunch of spring onions, finely chopped
• 1 extremely fat leek or 2 medium ones, sliced thickly and washed thoroughly
• 40g flour
• 1.85 litres boiling vegetable stock
• 150 ml dry cider
• 225g Single Gloucester cheese, grated

Mise en place

• Preheat the oven to 180 C/350 F/Gas 4.

Method

1. Keeping the bulbs intact, slice off the tops so that the flesh of each clove is exposed, and place in foil and put into a baking dish.
2. Sprinkle with olive oil and loosely enclose in the foil.
3. Bake for about an hour on a low shelf of the oven.
4. In the meantime, place the onions in a large pan on a lowish heat, with the tablespoon olive oil and the butter.
5. Cover and allow to stew for 15 minutes.
6. Add the salt and sugar, and allow to caramelise slightly.
7. Add the spring onions and the leeks and cook very gently, uncovered for about 30 minutes.
8. Meanwhile, squeeze the garlic cloves from their skins into a bowl.
9. Stir in the flour and cook for 3 minutes.
10. Add the garlic, stock and the cider and simmer for a further 40 minutes.
11. Serve in bowls with the cheese sprinkled on the top.

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