Name: Creamed onion soup with cider
Yield: Serves 4–6
Cuisine: British
Ingredients: sea salt and pepper; 1 tsp chopped thyme leaves; 1 tbsp vegetable oil; good knob of butter; 5 medium onions, peeled and thinly sliced; 2 tbsp double cream; 1 tbsp plain flour; 125 ml (4 fl oz) dry cider; 1 litre (1¾ pints) vegetable stock

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

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

Europe
France
United Kingdom
Soup
Vegetarian
Mediterranean

Method

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.
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

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