Pbenjay's Blog

INGREDIENTS

• 2 tablespoons unsalted butter
• 6 large red onions, about 3 pounds, peeled, quartered and sliced thin
• 3 large cloves garlic, sliced
• Salt
• 2 tart apples, peeled, cored and coarsely chopped
• 1 1/2 tablespoons dark brown sugar
• 1 tablespoon cider vinegar
• 2 cups dry hard cider
• 6 tablespoons soy sauce
• 4 cups vegetable stock
• Ground black pepper
• 4 1/2 ounces Cheddar, slivered
• 6 or 8 thick slices country bread about 4 inches in diameter, toasted

PREPARATION

1.

Melt butter in a 5- to 6-quart saucepan on very low heat. Add onions and garlic, dust with salt, stir in apples, cover and cook until onions are very soft, about 30 minutes. Stir in sugar, increase heat to high and cook, stirring frequently, about 15 minutes, until onions start to brown. Stir in cider vinegar, scraping bottom of pan.

2.

Reduce heat to medium-low. Stir in cider, soy sauce and stock, bring to a simmer, cover and cook gently about 20 minutes. Season with pepper and, if needed, more salt. Meanwhile, pile the cheese on the toast slices, covering the bread completely.

3.

Heat broiler. Divide soup among 6 to 8 ovenproof ramekins, deep bowls or big mugs with about 12-ounce capacity. Place a slice of toast and cheese on each, place ramekins on a baking sheet and broil just until cheese melts and starts to bubble. Serve at once.

YIELD

6 to 8 servings

Onion Soup with Gratinee with Cider