Caramelised onion & sausage soup

Method

• step 1

  Heat the oil in a large, deep, wide saucepan over a medium heat. Squeeze the sausagemeat out of the skins and crumble into the pan in chunks. Fry for 5-10 mins until golden brown. Remove to a bowl.

• step 2

  Melt the butter in the saucepan over a medium-high heat and cook the onions, without stirring, for 5-10 mins until softened and browned around the edges. Stir well and pour in 200ml boiling water from the kettle. Reduce the heat to medium-low and cook for 35-40 mins, stirring frequently until the onions are deeply browned and the water has evaporated. If the onions start to catch, add a splash of water. Stir in the tomato purée and a large pinch of salt. Cook for 5 mins more until the tomato purée has caramelised.

• step 3

  Tip in the thyme sprigs, bay and wine, scraping the bottom of the pan to release any browned bits, until the wine has reduced almost completely. Return the sausagemeat to the pan, then pour in the stock and Worcestershire sauce. Bring to a simmer and cook for 20-30 mins until the flavours have combined. Season well with black pepper and a pinch of salt, if needed. Fish out the bay leaves and thyme sprigs using a slotted spoon and discard.

• step 4

  Heat the grill to high and put six ovenproof bowls on a baking sheet. Divide the soup between the bowls and rest a sourdough slice on the top of each. Scatter over the cheddar evenly and slide under the hot grill for 2-3 mins until the cheese has melted and is bubbling. Leave to cool slightly before serving.