Best Cider Onion Soup With Cheese Apple Toasts Recipes

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

Ingredients

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.

ONION SOUP GRATINéE WITH CIDER

Onion Soup Gratinée With Cider image

Provided by Florence Fabricant

Categories dinner, soups and stews, appetizer, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 1047 milligrams, Sugar 14 grams, TransFat 0 grams