Ingredients

The following ingredients have 4 Servings
  • 100 g butter (or 50g butter, 50ml olive oil)
  • 4 large onions (precut weight 1kg, , halved, then sliced thinly)
  • 1 Tbsp plain flour
  • 250 ml medium or dry cider
  • 750 ml beef stock, homemade or good quality shop bought
  • 1 Tbsp balsamic vinegar
  • dash of brandy (optional)
  • 8 baguette slices
  • 1 clove garlic
  • salt and pepper
  • 200 g Gruyère
  • 100 g Cheddar

Instruction

  • Heat the butter in a heavy base saucepan over low heat and add the onions, stirring well.
  • Add 1 quarter tsp salt and some freshly ground black pepper and stir again. Turn the heat down to its lowest setting and cook the onions for 45 - 60 minutes, stirring every 5 minutes or so, until you get a dark caramel colour or the colour you prefer the onions to be. Dark is definitely better but not burnt!
  • Add the flour and mix it well into the onions for about a minute.
  • Next goes half the cider, to loosen the roux you've just made with the flour, scraping the bottom well.
  • Add the rest of the cider, the stock and the balsamic vinegar, stir and let it come to boil, then simmer, covered, for 30 minutes.
  • Prepare the cheesy croutons. Rub the slice of garlic on both sides of your baguette slices and toast/grill them on both sides under the grill (broiler) until crispy. Set aside until needed.
  • Check seasoning, turn the heat off, add the splash of brandy now, if using.
  • Ladle the onion soup into individual bowls, place two croutons into each bowl, on the soup.
  • Sprinkle both cheeses liberally over the croutons and soup and place the bowls under a hot grill until the cheese is beautifully melted and bubbling.
  • Top with some freshly ground black pepper and serve immediately, but be warned, the bowls will be über hot!