This onion and apple cider soup is a cozy twist on the French classic. Slow-cooked onions are deeply caramelized for a rich base, then simmered with fresh apple cider, beef stock, and a splash of brandy for warmth and complexity. Topped with golden croutons finished under the broiler with melted blue cheese, this soup is both rustic and elegant—perfect for autumn evenings or as a starter for a special meal.
INGREDIENTS:
4 pounds onions, halved lengthwise and sliced thinly
1/4 cup olive oil
2 cups fresh apple cider
3 cups rich beef stock
1 cup water
3 tablespoons brandy
6 slices francese or ciabatta bread, cut into 1/2-inch-thick slices, toasted lightly
3 ounces quality blue cheese, crumbled (about 3/4 cup)
METHOD:
In a heavy stockpot, heat the olive oil over medium heat until shimmering. Add the onions and cook, stirring occasionally, for about 1 hour, or until they are soft, golden brown, and deeply caramelized.
Stir in the cider, beef stock, water, and brandy. Season with salt and pepper to taste. Simmer uncovered for 25 minutes, stirring occasionally.
Preheat the broiler. Arrange the toasted bread slices on a baking sheet. Sprinkle each with blue cheese. Broil about 4 inches from the heat until the cheese begins to melt and bubble, 1–2 minutes.
Ladle hot soup into bowls and top each serving with a blue cheese crouton.
YIELD: Makes about 8 cups, or 4 – 6 servings
