Onion And Cider Soup
You need to let the onions cook for a long time to achieve the perfect sweetness
Makes enough for: 4 people
Ingredients
- 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
to serve
- 100 g local hard cheese (I used Boland)
- 1 slice of bread per person
Method
- 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
to serve
- 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
Notes
* I used a dry cider as that is what I had at home. The recipe calls for a sweet cider.