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.
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.
Method
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.
