recipes
Onion and cider soup
Serves: 4
2011-11-02
Ingredients
- 6 medium sized red onions, sliced
- 2 tbsp butter
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 litre beef stock
- 1 can dry cider
- 3 tbsp balsamic vinegar
- 1 baguette
- 1 clove garlic, crushed
- 100g Gruyere cheese
Method
Thinly slice the onions and cook in a large saucepan with the butter. Season with salt and freshly ground black pepper. Leave to cook for approximately 30 minutes, stirring constantly, until the onions become golden, caramelized and soft. Stir in the crushed garlic clove, herbs, stock, cider and vinegar. Cook for further 10 minutes, skimming off any fats that have risen in the surface. Slice the baguette and brush with olive oil and bake until crisp. Top each toast with grated cheese and bake again until the cheese melts. Spoon the soup into bowls and serve with the croutons on top.
Suggested accompanying wine: DELICATA Medina Syrah, Grenache D.O.K. Superior Malta
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