Ø 12 slices of bread
Ø 2-3 tsp mustard
Ø 5 onions, finely chopped
Ø 1 litre water
Ø 2 beef stock cubes, crumbled
Ø 60 gm mature Cheddar cheese, grated
Ø 60 gm butter; salt
Ø Freshly ground black pepper
Ø 3 tblsp brandy
Melt butter in a large saucepan. Add onions and cook over low flame, stirring occasionally, until golden brown.
Add stock cubes and cook, stirring frequently for 3 minutes. Stir in water, bring to a boil, then simmer for about 30 minutes.
Toast bread on both sides. Spread on side of each slice thinly with mustard and top with grated cheese. Grill until melted. Cut into small squares or croutons.
Taste soup and add salt and pepper as required. Stir in brandy. Serve in heated bowls, placing two or three pieces of cheese toast on each portion. Serve 4.
