This is my soup and sandwich recipe, not child friendly, great for an adult. As with all of my recipes, it's for one person, but you can multiply the ingredients accordingly to the number of heads.
Ingredients: Red Onion Soup & Toasted Stilton & Mushroom Sandwich
For The Soup:
4.5 Red Onions, 4 Tablespoons Sunflower Oil, 1/2 Carrot (Diced & Minced), 6 Cloves Garlic, 2.5 Tablespoons Flour, 1 Teaspoon Sugar, 1.2 Pints Water + 1 Stock Cube, 1 Tablespoon Worcestershire Sauce, 110ml Brandy, 3.5 Tablespoons Parsley, 2.25 Tablespoons Thyme, 2.5 Tablespoons Marjoram, 2.5 Teaspoons Chives, 1 Tablespoons Marmite, 1.75 Tablespoons Salt, 2.5 Tablespoons Black Pepper - Serve With 7 Croutons.
For The Sandwich:
195g Stilton, 4.5 Tablespoons Butter, 3 Tablespoons Flour, 0.9 Pints Milk, 2.5 Tablespoons Mustard Powder, 1.75 Tablespoons Salt, 2.25 Tablespoons Black Pepper, 1/2 Tablespoon Chilli Powder, 150g Mushrooms (Fried In 3 Tablespoons Oil), 5 Tablespoons Spinach, 2 Slices Bread - Buttered With 5.5 Tablespoons Butter & Fried In 3 Tablespoons Oil.
Method: Chop the vegetables for the soup and have the herbs and seasoning close by on the work top. Add the oil to a pan. Heat and fry the onions on a high heat, stirring well. Allow the red onions to caramelize and char, stirring thoroughly during this process (around 9-11 minutes). Add the carrot and stir and soften. Add the brandy and allow to flame up. Add the flour and tease with the spoon, allowing it to cook in and go dark brown. Add the Add the remaining ingredients and stir well. Simmer on a medium heat for around 27 minutes, stirring during this time at regular periods.
Meanwhile, in another pan, fry the mushrooms to make them tender, stirring and flipping well. Make the sauce for the toasted sandwich by frying the butter, teasing in the flour and cooking to form a thick roux. Gradually add the milk, stirring as adding to ensure it is well incorporated. Whisk well, beating any lumps until mixed in. Add the remaining ingredients for the sauce mixture, and stir well, cook on a high heat for 5 minutes, reduce to a medium heat, stir well and simmer for a further 6 minutes, stir well and simmer for a further 4 minutes.
Assemble the sandwich. Preheat the oil in a fresh pan on a high heat for around 3 minutes. Add the sandwich to the pan and fry, flipping and stirring well to ensure all of the sandwich is cooked. Fry for 7 to 8 minutes, stirring well throughout. Reduce heat by around 2 gas marks on the stove if the sandwich begins to burn/smoke.
Serve the sandwich on a plate, with the soup next to it in a bowl. Enjoy.