Mark Hix

Creamed onion soup with cider

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

Here is the British answer to classic French onion soup. The addition of cider sweetens the onions and gives the soup a mellow flavour, quite unlike its French counterpart.

Ingredients

  • 1 tbsp vegetable oil
  • 5 medium onions, peeled and thinly sliced
  • 1 tsp

Method

  1. Heat the oil in a heavy-based pan, then add the sliced onions and thyme. Cover and cook gently for about 10 minutes until the onions are soft but not coloured.
  2. Add the butter and allow to melt, then sprinkle in the flour and stir over a low heat for a minute or so. Slowly add the cider, stirring constantly, then gradually add the vegetable stock and season with