Prep 10 mins
Cook 45 mins
From the October/November 2007 issue of Vogue Entertaining + Travel. This soup can be made up to three days in advance.
- 150 g unsalted butter, chopped
- 1 kg onion, halved, thinly sliced
- 1 1⁄2 teaspoons sea salt
- 355 ml alcoholic dry cider
- 1 1⁄2 liters beef stock
- 1 baguette, cut into 12 1cm slices
- 2 tablespoons Dijon mustard
- 150 g gruyere cheese, grated
- 1 sprig fresh thyme, to garnish
- Melt butter in a large saucepan over medium heat. Add onions and sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden.
- Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper.
- Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns.
- Serve soup topped with the croûtons and sprigs of thyme.
I love the flavor that the dry cider imparted into this soup. I used Hornsby Hard Apple cider in this soup. Quick and easy to do. Made for Aussie Tag, Oct. 2008.
Made for ZWT 4's trip to Canada. I haven't made a French onion soup in a long time, and this one makes me regret not doing so. Fabulous taste and easy to put together.
What a great way to make French Onion Soup. The only thing I changed was the type of cheese as DS ate the Gruyere I had bought so I had to use Parmesan and Mozerall as it was all I had on hand, but it was still fantastic. The only change I will make next time is to use a low salt stock, the stock I used was very salty, (no fault of the recipe) I have been caught by stock before being too salty, so I should have known. But this is a fantastic recipe that I will be making again during the winter months. Everyone loved it and said it was so tasty and so filling. Thanks Amanda.