White onion soup with cider and gruyere
120g unsalted butter
600g large onions, sliced
6 thyme sprigs
1tsp sea salt
400ml white chicken stock
450ml sweet cider
200ml creme fraiche
1 baguette, sliced
1 garlic clove
100g Gruyere cheese, grated
Place a pan over a medium heat and add the butter.When this has melted, add the onions to the pan, together with the thyme, sugar and salt.
Cook over a medium heat, stirring now and again, until the onions are lightly caramelised and golden - about 12 minutes.
Add the stock and cider, bring the soup to a simmer and cook for 10-12 minutes. Take the pan off the heat and stir in the creme fraiche.
Remove the thyme sprigs, pour the soup into a blender and blend until you have a smooth puree.
Toast the slices of baguette until golden on both sides, then rub with a cut clove of garlic.
Top with the grated cheese and grill until the cheese is melted and golden. Place a few slices in each bowl of soup to serve.