Meet our writers

 

Go60 YUM - recipes and the joys of dining
Share your recipes March 2014

Food Ventures

White Onion Soup with Cider and Thyme

Rate this item
(0 votes)

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:

Soup’s On

 

Ann Hattes travels far and wide in search of interesting food adventures.

Meet Ann