Cider And Onion Soup Recipe
by Karen Burns-Booth
6
45 minutes
Ingredients

  • 100g of salted butter
  • 6 onions, peeled and sliced
  • 2 tbsp of crème fraîche
  • 1l vegetable stock
  • 600ml of dry cider
  • salt
  • black pepper
  • 6 slices of sourdough bread, lightly toasted
  • 150g of mature cheddar, crumbled or sliced
Method
1
Melt the butter in a large saucepan and add the sliced onions; put a lid on the pan and sweat the onions for about 15 to 20 minutes, until they are soft but are not brown. Add the crème fraiche and mix well
2
Add the stock and the cider to the pan and bring to the boil before simmering for 5 to 10 minutes until the soup has thickened slightly. Season to taste with salt and pepper
3
Meanwhile, heat the grill to high and place the crumbled or sliced cheese on top of the toasted slices of bread; place the cheese topped croutons on a tray and place under the grill until the cheese has melted and is bubbling
4
Ladle the soup in warm soup bowls and place a grilled Cheddar crouton on top. Serve immediately