Thick Onion Soup & Cheese Biscuits
A hearty, tasty soup that makes a great lunch dish, especially when served with the homemade cheese biscuits!
Instructions
Melt the butter and gently fry the onions and garlic until soft but not coloured.
Add the flour and cook for about 1 minute.
Gradually add the stock and bring to the boil before adding the milk.
Season to taste and add the allspice, the bay leaf and lemon juice.
Stir in the grated carrot and simmer for 2-3 minutes.
Stir in the cream and heat gently but do not allow to boil.
Serve.
To make the Cheese Biscuits
Combine the flour and baking powder in a bowl and then rub in the butter until the mixture resembles bread crumbs.
Stir in the grated cheese, egg and just enough milk to make a soft dough.
Shape into a bar, about 2 - 3 cms thick and then place onto a floured baking sheet and mark into slices.
Brush with a little milk and then bake in a hot oven (220C / 430F / Gas Mark 7) for about 20 minutes, until golden and risen.
Serve with the soup.
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