Ingredients
40 g butter
5 large onions, sliced
1 tsp caraway seeds
2 tbsp SIDS RASPBERRY VINEGAR
½ tbsp brown sugar
2 tbsp SIDS HOT WORCESTER SAUCE
1 lt beef stock
2 cups water
¾ cup brown lentils
½ French stick or similar
½ cup grated tasty or mozzarella cheese
Directions
In a large saucepan, melt the butter and sauté the onions and caraway over a medium heat for about 8-10 minutes until they are soft and starting to colour. Add SIDS RASPBERRY VINEGAR, brown sugar, SIDS HOT WORCESTER SAUCE and cook for 5 minutes. Add stock and water then cover and simmer for 20 minutes.
Rinse the lentils, add to the soup and simmer for a further 20 minutes until the lentils are al denté. Season to taste.
To make the cheesy floats, cut the French stick into thin rounds and arrange on a lined baking tray. Top each with grated cheese, then toast under the grill for 3-4 minutes until golden and bubbling. Sprinkle with seasoning or fresh herbs if desired.