Food Ventures
White Onion Soup with Cider and Thyme
(Courtesy of Aurum Press). Makes 4 hearty servings or 6 smaller ones.
3 & ½ tablespoons unsalted butter
1 lb. onions, coarsely chopped
2 tsp. thyme leaves, plus extra to garnish
1 garlic clove, crushed
4 cups white chicken stock
2/3 cup dry cider
Scant ½ cup single cream
Sea salt and freshly ground black pepper
Pinch of caster sugar
Heat half the butter in a large pan over a gentle heat, then add the onion, thyme and garlic and cook for 15 – 20 minutes, or until the onions are softened. Pour the stock and cider over and bring to a boil. Reduce the heat and simmer for 15 minutes more.
Transfer to a blender or use a hand-held stick blender to blitz to a smooth puree. Strain through a fine sieve and return to a clean pan. Add 1/3 cup of the cream, the salt and pepper and a pinch of sugar to help balance the acidity of the onions.
Bring to almost boiling point, then divide between 4 individual soup bowls. Drizzle with the remaining cream, sprinkle over some extra thyme leaves and serve immediately.
Ann's Article:
Ann Hattes travels far and wide in search of interesting food adventures.