Onion and cider soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 2 | pounds | Spanish onions; sliced |
| 1 | teaspoon | Sugar |
| ¼ | cup | Flour |
| 8 | cups | Beef stock |
| 2 | cups | Apple cider |
| ¼ | cup | Port |
| 2 | teaspoons | Thyme leaves |
| Salt & pepper to taste | ||
| 12 | Thick slices sourdough | |
| Baguette | ||
| 3 | cups | Grated Oka cheese |
Directions
In Dutch oven, melt butter over medium-high heat. Saute onions and sugar 25 minutes, or until golden in colour.
Sprinkle with flour; cook, stirring 3 minutes. Stir in stock, cider, ort and thyme; bring to boil, stirring frequently. Reduce heat and simmer, covered 10 minutes. Add salt and peppr to taste.
Ladle soup into 6 ovenproof soup bowls; set on baking sheet. Top each with 2 bread slices; sprinkle with ½ cup of the cheese. Broil until cheese melts. Serve immediately.
Source: Vancouver Sun March 15/95 From the collection of Karen Deck Submitted By KAREN DECK On 08-22-95
Related recipes
- Classic onion soup
- Mushroom/onion soup
- Onion & potato soup
- Onion - potato soup
- Onion and cider soup gratin
- Onion and cider soup with roquefort croutons
- Onion and potato soup
- Onion and thyme leaf soup
- Onion cheese soup
- Onion soup
- Onion soup #1
- Onion soup #2
- Onion soup #3
- Onion soup #4
- Onion soup 101
- Onion soup burgundy-style
- Onion soup cyrano
- Onion-oat soup
- Red onion soup
- Simple onion soup