White Onion Soup with Cider and Gruyère

From Tom Aikens, this white onion soup with cider and Gruyère is a great starter recipe idea. Finish with garlicky toasted bread and extra melted cheese.

Tom Aikens: Easy
From the book Tom Aikens: Easy
By Tom Aikens
Buy on Amazon
Serves 4
Easy

Ingredients

120g unsalted butter
600g large onions, sliced
6 thyme sprigs
1 tbsp sugar
1 tsp sea salt
400ml white chicken stock
450ml sweet cider
200ml crème fraîche
1 baguette, sliced
1 garlic clove
100g Gruyère cheese, grated

Essential kit

You will need a blender.

Instructions

Place a pan over a medium heat and add the butter. When this has melted, add the onions to the pan, together with the thyme, sugar and salt. Cook over a medium heat, stirring now and again, until the onions are lightly caramelised and golden – about 12 minutes.

Add the stock and cider, bring the soup to a simmer and cook for 10-12 minutes. Take the pan off the heat and stir in the crème fraîche. Remove the thyme sprigs, pour the soup into a blender and blend until you have a smooth purée.

Toast the slices of baguette until golden on both sides, then rub with a cut clove of garlic. Top with the grated cheese and grill until the cheese is melted and golden. Place a few slices in each bowl of soup to serve.

Tip:
To prevent watering eyes when preparing onions, leave the root attached while chopping the onion. This is the most pungent part and leaving it intact lessens the risk of tears.

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