Cider onion soup

I sliced the onions using my food processor. No tears! Plum cider is produced for people (like me) who don’t enjoy plain apple cider. It provides delicious flavour depth to this soup.

Ingredients

25 g	Butter
1 kg	Onion, thinly sliced (Main)
1 Tbsp	Sugar
3	Bay leaves
3 sprigs	Thyme
1 serving	Salt and pepper, to taste
330 g	Can plum cider (Main)
1 Ltr	Vegetable stock, or chicken stock

Topping

4 slices	Sourdough baguette, thickly cut
3 Tbsp	Butter
½ cup	Grated parmesan cheese
1 serving	Chopped parsley

Directions

1. To make the soup, melt the butter in a large heavy-based saucepan. Add the onions, sugar and herbs and mix well. Season. Cook, uncovered on medium-low heat until browned, about 35 minutes. Stir occasionally.
2. Add the cider and simmer until reduced by half. Add the stock, bring to the boil and simmer for 30 minutes or until the onions are very soft. Remove the bay leaves and thyme stalks.
3. Before serving, turn the grill to high. Spread the baguette slices with butter and grill both sides until golden. Top with the cheese and grill until just melted. Garnish with parsley. Serve on the soup.

See more of Jan's recipes using innovative ingredients

• Muesli and honey scones
• Croissant crostini with fermented pesto