Soup

Onion and cider soup with gruyere croutons
1. 

6 medium onions, halved and finely sliced
40g butter
3 garlic cloves, 2 crushed
2 thyme sprigs
800ml beef stock
568ml dry cider
3 tsp balsamic vinegar
1 baguette
Olive oil

Fry the onions in the butter in a large saucepan, season and leave to cook for about 30 mins, stirring occasionally, until deeply golden, caramelised and very soft. Stir in the crushed garlic and put the leaves from the thyme sprigs into the pan. Pour in the stock, cider and vinegar, then bring to a bubble and simmer for about 10 mins spooning off any scum that has risen to the top. Serve the hot soup in oven-proof serving bowls.

On the side, brush 12 small slices of baguette on both sides with ollve oil flavoured with 1 crushed clove of garllc, season, and put the slices on a baking sheet. Bake at 180 deg C for about 5 mins until toasted and crisp. Top each toast with a good pile of grated gruyere, cheddar or other melty cheese. Float on top of each soup and put the bowls under a hot grill until the cheese has melted.

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