Creamed Cider and Onion Soup

• 10 medium onions, peeled and thinly sliced
• 10 g thyme, leaves removed and chopped
• 30 ml

In a thick-bottomed pan with a lid on, gently cook the onions and thyme, without colouring, in the vegetable oil until soft.

Add the butter and continue to cook for a few minutes. Add the flour and stir on a low heat for another minute or so.

Slowly add the cider, stirring constantly, then gradually add the vegetable stock. Bring to the boil and simmer for 1 hour.

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