Rainy day onion soup

Photo by Mitch Mandel

With its rich broth, sweet onions and the right amount of cheese, this soup will warm up you after a rainy run.


Rainy day onion soup

Serves 4

3 tbsp extra virgin olive oil

2 large onions, sliced

2 sprigs thyme leaves

1 bay leaf

60ml dry sherry

700ml beef stock

¼ tsp salt

¼ tsp ground black pepper

4 slices wholewheat baguette

100g cheddar cheese, grated


1/ In a large pan, heat the oil over a medium heat. Add the onions, thyme and bay leaf. Cook for 15 mins, until onions are caramelised.

2/ Add the sherry and scrape up the browned bits from the bottom of the pan. When this has reduced, add the stock and bring to the boil. Reduce heat and simmer for five minutes. Add the salt and pepper.

3/ Top each slice of bread with 2 tbsp cheese and grill until the cheese is golden.

4/ Place 2 tbsp cheese in the bottom of four small bowls. Remove t e bay leaf. Ladle the soup into the bowls. Top each with a slice of cheese toast.


Recipe taken from Runner’s World: Meals on the Run (Rodale).