Onion Soup

Serves 4

METHOD:

Melt the butter and oil together in a large heavy pan. Add the onions and cook over a medium heat for 4-5 mins or until golden. Add the sugar and reduce the heat, cook for a further 10 mins or until really soft and caramelised.
Add the flour and cook, stirring for 1 min. Gradually add the lager, stirring between additions and making sure there are no lumps of flour. Add the stock then bring to the boil. Simmer for 5 mins.
Toast the bread on both sides under a hot grill. Spread the mustard on one side of the toasts. Season the soup to taste and remove from the heat. Stir half the cheese into the soup and stir until melted. Divide between four soup bowls then float two slices of toast in each bowl. Scatter over the remaining cheese and pop under the hot grill until it melts. Serve immediately scattered with the chives.