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Food Ventures

White Onion Soup with Cider and Thyme

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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.





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