Prep time:
Cooking time: 1 hour 30 minutes
Total time:
Serves: 4
700g Onions, thinly sliced
2tbsp Olive Oil
50g Butter
2 Garlic Gloves
Handful of Fresh Sage
1.5ltr Beef Stock
275ml Dry Cider
2tbsp Cognac
Salt and Freshly Milled Black Pepper
Croutons:
French Bread, cut into diagonal slices
1tbsp Olive Oil
2 Garlic Cloves
225g Gruyere, grated
This is the ultimate dinner party soup. It looks impressive, is rich and delicious. I grew an abundance of onions in my vegetable garden last year and am always looking for delicious onion recipes and this one certainly fits the bill. I have added a Wealden twist and used a local dry cider instead of wine which complements the sweet caramelised onions perfectly.
Using a large heavy-based saucepan or flameproof casserole of 3.5 litres (6 pint) capacity: To serve:
- words: Nicki Trench
- pictures: David Merewether
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