Recipe: Onion and cider soup
INGREDIENTS
SERVES 6
- 6 medium onions
- 2 cloves garlic
- 40g butter
- sea salt and black pepper
- leaves from 2 sprigs thyme
- 800ml good beef or chicken stock (beef is preferable)
- 1 x 568ml bottle dry cider
- 3 tsp balsamic vinegar
METHOD
- Peel and finely slice the onions. Peel and crush the garlic.
- In a large saucepan, fry the onions in the butter over a very low heat for about 30 minutes, adding some seasoning and stirring occasionally, until deeply caramelised.
- Stir in the crushed garlic and the thyme leaves. Pour in the stock, cider and vinegar, bring to a bubble and simmer for about 10 minutes, spooning off any flotsam.
- Serve the hot soup in heatproof serving bowls.
WITH CHEESE TOAST TOPPING Brush slices of baguette on both sides with olive oil flavoured with crushed garlic. Season, place on a baking sheet or grill pan and toast on both sides under a hot grill. Cover with grated cheddar or gruyère, float on top of each soup serving and place under the grill until the cheese has melted.
