Creamed Cider and Onion Soup

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About


  • 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.