French Onion Soup With Cider |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From the October/November 2007 issue of Vogue Entertaining + Travel. This soup can be made up to three days in advance. Ingredients:
150 g unsalted butter, chopped |
1 kg onion, halved, thinly sliced |
1 1/2 teaspoons sea salt |
355 ml alcoholic dry cider |
1 1/2 liters beef stock |
1 baguette, cut into 12 1cm slices |
2 tablespoons dijon mustard |
150 g gruyere cheese, grated |
1 sprig fresh thyme, to garnish |
Directions:
1. Melt butter in a large saucepan over medium heat. Add onions and sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden.
2. Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper.
3. Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns.
4. Serve soup topped with the croûtons and sprigs of thyme.
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