You can’t go wrong with a rich brown bowl of onion soup, with deep beefy flavours and soft sweet onions. And for me it isn’t complete without a crisp crouton bobbing on top, with a layer of melted cheese. Gruyere is best, but I’ll settle for cheddar. Just the thing when the nights draw in.
6 onions, peeled and sliced
1/2 pint cider
2 pints beef stock
Toasted bread and cheese, to serve
- Melt the butter in a large pan. When it starts to foam, tip in the onions.
- Allow the onions to caramelize on a low heat. You need to catch them as they are darkening, as this gives the finished soup it’s colour.
- Add the cider and turn the heat up, allowing this to bubble away and reduce by half.
- Add the stock and simmer for 20 mins. Adjust the seasoning, then top with toast and melted cheese.