White Onion Soup with Cider and Gruyère
|600g||large onions, sliced|
|1 tsp||sea salt|
|400ml||white chicken stock|
|100g||Gruyère cheese, grated|
You will need a blender.
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.
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.