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French onion soup with cider
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Savor this flavorful soup garnished with crispy croutons and fragrant thyme.
Ingredients:
  • 150g unsalted butter, chopped
  • 1kg onions, halved, thinly sliced
  • 355ml bottle alcoholic dry cider
  • 1.5 litres beef stock
  • 12 x 1cm-thick slices baguette
  • 46.80 gm Dijon mustard
  • 150g gruyere, grated
  • Sprigs of thyme, to serve
Instructions:
  • In a large saucepan over medium heat, melt butter until sizzling. Stir in onions and 1 1/2 teaspoons of sea salt, cooking occasionally for 30 minutes until onions turn a deep golden hue. Pour in cider and simmer until halved in volume, then mix in stock and simmer for 10 minutes. Finish by seasoning with pepper to taste.
  • Place bread on a foil-lined tray and toast both sides under a hot grill until dry but not browned. Spread mustard on toast, add cheese, then grill until cheese is bubbly and golden brown. Serve alongside the hot soup.

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