According to Liam, to achieve both the colour and sweetness required from the onions for this onion and cider soup, they must be cooked slowly over a low heat until all the water from the onions has evaporated. The sugars have to be released to achieve beautifully caramelised onions.
After my disastrous attempt at trying contact lenses, I had to come up with a solution to wearing glasses and a mask. I am totally behind the mask wearing regulations for many reasons. It has been shown that a mask reduces our risk of infection. And they help protect others when we cough and sneeze. Different masks have various levels of effectiveness. And new research indicates that the ones we commonly wear may be assisting in the fight against the virus. This is due to the fact that we might be getting micro doses, which are actually boosting our immune systems. The thinking is that we have all been exposed and if the exposure is small enough, we won’t get sick. But, please do your own research on this!
I wear a two layer mask when out shopping and I have found something that prevents my lenses from fogging up. It is a simple anti fog cloth. Just before I put my mask on, I spray my glasses with lens cleaner. This is then wiped onto the lens with the special cloth. Thankfully, the issue of my glasses fogging up is no longer a concern. I have however become a mouth breather as I find breathing through my nose is not that easy with a mask on. Now to find a solution to that!
Click on the links for conversions and notes.
Onion And Cider Soup
- 40 g butter
- 450 g onions, peeled, cut in half and thinly sliced
- 2 sprigs thyme
- 330 mls cider *
- 10 mls fructose, if your cider is dry
- 650 mls chicken stock
- salt and freshly ground black pepper to season
to make it a creamy soup
- 70 mls cream
- 100 g local hard cheese (I used Boland)
- 1 slice of bread per person
- Place a heavy based saucepan over a medium temperature
- Add the butter and leave to melt before adding the onions
- Lower the temperature and cook until the onions are soft and a lovely golden brown colour
- Add the thyme and give the onions a stir before pouring the cider into the saucepan
- Add the fructose if using a dry cider
- Leave to simmer until the cider has nearly completely evaporated
- Add the stock and leave to simmer for 40 minutes
- Season to taste and at this stage, if you want a creamy soup add the cream and cook for another 5 minutes
- Adjust the seasoning and discard the thyme stalks before serving
- Preheat the grill and lightly toast your bread
- Divide the cheese between the bread and place under the grill to melt
- Serve the soup in warm bowls with the cheese toasties on the side
Inspiration published on Lavender and Lime October 14:
To a life well lived in 2020!