Cider Onion Soup With Cheese Apple Toasts Recipes

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FRENCH ONION SOUP WITH CIDER



French Onion Soup With Cider image

From the October/November 2007 issue of Vogue Entertaining + Travel. This soup can be made up to three days in advance.

Provided by AmandaInOz

Categories     European

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

150 g unsalted butter, chopped
1 kg onion, halved, thinly sliced
1 1/2 teaspoons sea salt
355 ml alcoholic dry cider
1 1/2 liters beef stock
1 baguette, cut into 12 1cm slices
2 tablespoons Dijon mustard
150 g gruyere cheese, grated
1 sprig fresh thyme, to garnish

Steps:

  • Melt butter in a large saucepan over medium heat. Add onions and sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden.
  • Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper.
  • Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns.
  • Serve soup topped with the croûtons and sprigs of thyme.

APPLE CHEDDAR SOUP



Apple Cheddar Soup image

This light, yet cheesy, soup has the perfect flavor combinations. Apples, Cider, and Cheese! Found it in a Better Homes and Garden Soups & Stews magazine and we enjoy it tremendously BUT, I have found it is much smoother and creamier if I add vegetable broth as a thinner. Di

Provided by Dianne Hocut

Categories     Cream Soups

Time 40m

Number Of Ingredients 13

1 Tbsp butter
1/2 c onion, finely chopped
2 medium russet potatoes, peeled and chopped
2 c apple cider
1 tsp fresh thyme, chopped
1/2 tsp salt
1 dash(es) cayenne pepper
1 medium cooking apple, chopped
1/2 c milk
2 Tbsp all purpose flour
1 c sharp cheddar cheese, shredded
vegetable broth for thinning, if needed
cheese, parsley, and/or apple for garnish

Steps:

  • 1. In a saucepan heat butter over medium heat until melted. Add onion; cook until tender, stirring occasionally. Stir in potatoes, cider, thyme, salt, and cayenne. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in the medium chopped apple. Simmer, covered, about 5 minutes more or until potatoes are tender.
  • 2. In a small bowl combine milk and flour; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly. Gradually add the cheese, stirring until cheese is melted. Thin with vegetable broth if it gets too thick. Top servings with desired garnish and enjoy!

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