Subj : 9/3 Welsh Rarebit Day - 4
To : All
From : Dave Drum
Date : Mon Sep 01 2025 02:45 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Scrumpy Cider & Onion Soup w/Welsh Rarebit Croutons
Categories: Vegetables, Breads, Fruits, Cheese
Yield: 8 Servings
MMMMM----------------------------SOUP---------------------------------
3 Very large onions; sliced
- fine
25 g Butter
2 cl Garlic; crushed
1 ts Dark muscavado sugar
1 l Vegetable stock
1 ts Marmite
275 ml Scrumpy cider; as alcoholic
- as you can find
MMMMM--------------------------CROUTONS-------------------------------
1 Mini/half baguette sliced
- diagonally in 1" slices
1 Egg yolk
2 Spring onions; fine chopped
150 g Grated cheese *
3 tb Scrumpy cider
* vintage Cheddar if possible or a mixture of gruyere
and cheddar would work well.
In a large saucepan, melt the butter and add the sliced
onions, garlic and sugar. Cook on a fairly high heat
until starting to colour then reduce the heat down to
the very lowest possible on your stove and leave to cook
for at least 30 minutes until they are almost on the
point of collapse. The bottom of your pan will be
covered in brown and caramelised gunk - this is ideal,
it will taste delicious later on.
Pour in the stock, Marmite and cider, scrape the bottom
of the pan to dislodge the sticky goo (see above), turn
up the heat, and once it has come to the boil leave to
simmer gently without a lid for 45 minutes to an hour
until reduced. This can be done well in advance and just
reheated when you want to serve it.
For the croutons, preheat the grill to its highest
setting. Place 6 slices of bread under the grill, (and
keep an eagle eye on them as they turn to charcoal in
seconds when your back is turned). Turn them over to
toast both sides.
In a bowl, combine the egg yolk, cheese, spring onions
and cider and spoon this over each slice of toast,
drizzling any liquid remaining in the bowl over the top.
Toast under the grill until golden brown and bubbling.
As this was a main course, I served a greedy 3 croutons
per person, but if its a starter one will suffice!
Author: Kate Ford
RECIPE FROM:
https://www.thevegspace.co.uk
Uncle Dirty Dave's Archives
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