Cornish Kiddley Broth
A frugal, historic Cornish supper of savoury caramelised onions and seasoned broth ladled over stale crusty bread enriched with rich beef dripping.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Large saucepan
- •Wooden spoon
- •Ladle
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 12 g
- carbs
- 28 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 240 kcal
Instructions
- 1
Melt the beef dripping in a large saucepan over a medium heat on the hob.
- 2
Add the sliced onions and fry gently for 12 minutes until soft and golden brown.
- 3
Stir in the chopped garlic and fresh thyme, cooking for 1 minute until fragrant.
- 4
Pour the hot beef stock into the saucepan and bring to a gentle boil.
- 5
Season the broth with sea salt and plenty of freshly ground black pepper.
- 6
Lower the heat and simmer the broth gently for 10 minutes to develop flavour.
- 7
Divide the torn stale bread chunks equally among four wide soup bowls.
- 8
Ladle the boiling broth and cooked onions evenly over the bread in each bowl.
- 9
Garnish with chopped parsley and snipped chives, then serve immediately while piping hot.
Chef's tips
Use properly stale, sturdy farmhouse bread that holds its shape when hot broth is poured over. For the most authentic depth of flavour, do not rush the onions; allow them to caramelise lightly in the dripping. Fresh garden herbs lift the humble broth beautifully.
Ingredient substitutions
- beef dripping → salted butter
- hot beef stock → boiling water or light vegetable stock
- stale crusty white bread → stale sourdough or wholemeal bread
Storage
Best eaten immediately as the bread will dissolve if stored; keep any leftover broth without bread in a sealed container in the fridge for up to three days.
Reheating
Reheat the broth in a saucepan on the hob until boiling, then pour fresh over freshly torn stale bread.
Common mistakes to avoid
- •Using soft, fresh sandwich bread which turns to unpleasant mush instantly
- •Not cooking the onions long enough to release their natural sweetness
- •Under-seasoning the liquid, especially if using plain boiling water instead of stock
Serving suggestions
Cooked Cornish Kiddley Broth?
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