Onion & Cider Soup with Gruyère Croûtes

I found this in a Marie Claire magazine and thought I’d give it a try. While it was very tasty it also had a very intense flavour, which I suspect was caused by the beef stock. I would try watering down the stock next time.


40g butter
6 onions, finely sliced
3 cloves garlic (2 crushed)
2 sprigs thyme, leaves removed
800ml beef stock
600ml dry cider
3 teaspoon balsamic vinegar
olive oil for brushing
100g Gruyère or other melting cheese, grated


Heat butter in a large saucepan over low heat and cook onions for 30 minutes. Season and stir occasionally until the onion is caramelised.

Add crushed garlic and thyme, then pour in the stock, cider and vinegar. Bring to a slow boil and simmer for 10 minutes, spooning off any froth. Ladle into 4 serving bowls an top with croûtes.

To make the croûtes; pre-heat oven to 200ºC

crush remaining garlic and add to the olive oil. Allow the flavours to infuse and then brush 8 slices of baguette on both sides with the oil. Season then lay on a lined baking tray.

Bake in oven for 5 minutes until toasted & crisp.

Top each toast with grated cheese an place under the grill until melted, then place in bowls of soup and serve.

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