French Onion Soup With Cider

Total Time
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.

Ingredients Nutrition


  1. 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.
  2. Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper.
  3. 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.
  4. Serve soup topped with the croûtons and sprigs of thyme.
Most Helpful

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.

mary winecoff October 05, 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.

CaliforniaJan June 21, 2008

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.

Tisme May 19, 2008