Onion and Cider Soup


  • 115g butter
  • 1.5kg onions very finely sliced
  • 1 tbsp sugar
  • 250ml cider
  • 1.2 lts chicken stock
  • Leaves from 3 sprigs of fresh thyme


  1. Melt the butter in a heavy bottomed saucepan then add the onions. Sauté them gently, turning them round in the butter until they start to soften.
  2. Add a splash of water, cover with a lid and sweat the onions until they are very soft and starting to caramelise. (This can take up to 50 minutes) 
  3. You will need to add a splash of water every so often and turn the onions over in the buttery juices.
  4. Take off the lid, turn up the heat so the juices evaporate and the onions caramelise. Add the sugar if the onions will not caramelise.
  5. When the onions are dark add the cider, stock and thyme and bring to the boil. Simmer for 10 minutes before serving.

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