- For the soup
- 4-5 large onions sliced about 1cm thick slices
- 2/3 T oil or melted butter
- 2 T sugar
- 1.2 litres chicken stock
- Salt and pepper for seasoning
- For the dumplings
- 1 1/2 cups self raising flour
- Pinch of salt
- 1 t mustard powder
- 1/3 grated cheddar cheese
- 1 T grated Parmesan cheese
- 2 T sugar
- 125-150 ml milk
To make the soup
Cook the onions in oil or butter stirring regularly to prevent burning to sticking fast to bottom of pot. Cook till onions are deep golden brown in colour.
Stir in sugar and stock. Boil for 10-15mins. Add salt and pepper to taste. Lower heat to gentle simmer.
To make the dumplings:
Sift the flour, mustard and salt and blend in the cheese and sugar. Add enough milk to form a stiff but sticky dough.
Divide into golf ball size balls (I find using two spoons less messy than using hands) Drop in dumplings, cover with lid, and cook for 30 minutes until dumplings are cooked through.
The simple ingredients often put people off making this ‘classic’ soup, but not only does it have simple ingredients, it is so simple to make and so hearty too. Instead of the classic accompaniment of melted cheese on toast I have included my own version of those flavours in dumplings.
The caramelised colour gives the flavour. The dumplings slightly thicken the soup making it a lot more creamy in texture. Make sure to turn down the heat before adding the dumplings to prevent the soup burning fast.
Cook's note: this recipe was created by Allan Haschick, the 2010 Woolworths home-made soup recipe competition winner.