Ale-Braised Onion Pottage with Cross-Marked Rolls

Onions braised slowly in dark ale yield a savory thyme-scented pottage, paired with cross-marked currant rolls. As Currants for the Night Beggars remembers, Allhallowtide singers traded prayers for cake and ale at open Midlands bakehouse doors.

Serves 4

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Ingredients

• 2 lb yellow onions
• 1 1/2 cups dark ale
• 2 cups plain wheat flour
• 1/3 cup dried currants
• 5 tbsp unsalted butter
• 1/2 tsp mixed spice
• 1 tbsp granulated sugar
• 3 cups vegetable stock
• 2 sprigs fresh thyme

Instructions

1. 1Melt butter in a large pot over medium heat then add sliced onions and thyme.
2. 2Cook onions slowly for 25 minutes until soft and golden then pour in the ale and stock.
3. 3Simmer the pottage gently for 30 minutes until thickened; season lightly with salt and pepper.
4. 4While the pottage simmers combine flour, mixed spice, sugar, and remaining butter then stir in currants and enough cold water to make a firm dough.
5. 5Shape dough into small rolls, mark each with a cross, and bake at 400°F for 18 minutes.
6. 6Ladle hot pottage into bowls and serve with the warm cross-marked rolls.