Hugh Fearnley-Whittingstall's English Onion Soup

So many onions to peel, cut and slice but the warm goodness it created was very satisfying.

Not quite how Hugh's looked in the Guardian 31 January 2009, but still good enough to eat.

When I first decided to do this particular blog, I was thinking more about showing off things I'd made, like cards, books and artwork, but I realise now my creativity is expressed in so many ways - and I want to include everything I feel is an expression of my creativity.

I think I have been playing way too safe with my cooking. I've cooked the same things for years now - and it all ends up tasting pretty much the same. I'm bored, my partner is not that impressed. So I am trying to force myself into change - each week I hope to cook something new (not necessarily exotic). I'm hoping to learn new things, stimulate my mind to seeing other possibilities to the food I am used to cooking.

Today's recipe is so far from exotic - it is Hugh's English Onion Soup. Good wholesome winter food, perfect for the lazy weekend I was having.

When it comes to following recipes, I'm a terrible cheat. Near enough is good enough for me in most things in my life, especially cooking. I use dried herbs instead of fresh herbs, I misread measurements and then have to compromise on what I have. I follow my instincts instead of following prescribed times and temperatures. I subsititue ingredients with what I have in the cupboard.

I have to I have therefore decided, for the sake of anyone who wants to try my recipes, to put the details of the original recipe, not what I cooked.

Ingredients:

• 60g unsalted butter
• 1.5kg onions, peeled, quartered and sliced
• 4-5 garlic cloves, peeled & sliced
• 1 bay leaf
• A few sprigs fresh thyme
• 150ml dry cider
• 750ml chicken stock
• 750ml beef stock
• 1-2 tbsp rapeseed oil
• 12-18 sage leaves
• 4 slices sourdough bread, toasted
• 120g cheddar, grated

Melt the butter in a big pot over medium-low heat. Add the onions and saute slowly until soft, tender and browned, about 45 minutes. Add the garlic, bay and thyme, cook for 5 minutes, then add the cider and simmer until reduced to a glaze - about three minutes. Remove the herbs, add the stock, and simmer for 20 minutes. Season to taste.

Warm the rapeseed oil in a small pan and saute the sage for 30 seconds, until crisp, then stir into the soup.

Preheat the grill to high. Ladle the soup into heatproof bowls, top each serving with a slive of toasted sourdough, sprinkle on the cheddar and grill until melted and bubbles.

Serves 6