Cider And Onion Soup Recipe

45 minutes


  • 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


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
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
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
Ladle the soup in warm soup bowls and place a grilled Cheddar crouton on top. Serve immediately