Cornish Onion Soup

Seasonal and served with a melted Gouda crouton

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James Strawbridge
Cornish Chef, Author and Photographer
3 December 2022

French onion soup is a tasty classic, but for this recipe, James is adding his own Cornish twist by adding local Bramley apples, a little wholegrain mustard and a cheesy crouton topped with Gouda made right here in Cornwall. The apples add a little British inspired sweetness, whilst the mustard adds a bitter and spicy note. Take your time with this one, and enjoy the process.


Serves 2

For the soup:
6-8 onions, thinly sliced

4 cloves of garlic, finely sliced

1 tbsp roasted garlic puree

4 sprigs of thyme

2 tbsp curly leaf parsley, extra to garnish

1 Bramley apple, peeled, cored and sliced

50g butter

100ml dry sherry

1 litre of vegetable stock

1 tsp golden brown sugar

1 tsp wholegrain mustard

Sea salt

For the cheesy crouton:
Seeded baguette, sliced and toasted

100g Cornish Gouda cheese, sliced and grilled


– Start by cooking your onions and garlic in butter on a medium heat until they soften.
– Keep cooking for 10-15 minutes so that the onions start to caramelise. Then add in thyme, apple, sugar, mustard and half the parsley.
– Cook for a further 15 minutes until the apples start to stick to the pan and caramelise too, next deglaze the pan with sherry. Reduce for 4-5 minutes and then add in stock.
– Season the soup to taste and simmer for 20-30 minutes to fortify the depth of flavour. Garnish with extra parsley and serve with a grilled cheese slice of toasted baguette on top.