Sunday, January 20, 2008

Onion Cider Soup

8 servings

This wonderful variation of French Onion Soup, is adapted from Onion Soup with Cider and Cheddar Cheese in Sarah Leah Chase’s Cold Weather Cooking. Chase writes, "The cider heightens the natural sweetness of caramelized onions, while the cheese gratin capitalizes on the unbeatable Yankee combo of apples and Cheddar."*

4 T unsalted butter [I reduce or delete]
2 T olive oil
5 giant [I use Spanish or Vidalia] onions, peeled and sliced very thin [I cut in half, first to make slicing easier]

Heat butter and olive oil in large stockpot over medium-high heat. Add onions and cook, stirring occasionally, 30 minutes. Stir in:

1 T light brown sugar [I use plain sugar]

and cook for 10 more minutes to caramelize the onions.

Pour in

1/3 c Calvados [I omit or substitute brandy]

and flame it with a match, being careful to stand back from the pot. When the flames have subsided, stir in

¼ cup unbleached flour

and cook 3 minutes, stirring constantly. Gradually stir in

4 cups apple cider
2½ quarts [I prefer 2 quarts non-fat] chicken stock [use vegetable stock for vegetarian soup]

Simmer uncovered over medium heat for 45 minutes.

Preheat broiler.

Ladle soup into ovenproof soup bowls. Top each one with

Toasted slices of French bread
Grated cheddar and/or Parmesan cheese (put on top of bread)**

Place bowls on baking sheet and broil 6 inches from the heat until the cheese is bubbling and lightly browned on top, about 5 minutes.

* page 148
** Recipe calls for 1# sharp cheddar, grated and 1 cup grated Parmesan; I use about 3/4 oz grated cheddar per serving.

Reviewed 7/10/2017

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