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2 hr 50 min
2 hr 50 min
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We are right in the middle of the soup season. Let’s open the season with a special onion soup. I’m sure you came across many onion soup recipes in your life, but let me tell you guys- this one is different. I wouldn’t expect apple cider to fit so well in this recipe. I know, I know, it’s not traditional, but the fact that the cider I used for this recipe was produced from scratch by my friend Idan is a huge wow! The acidity of the cider plays the same role as wine would do, and because this cider was fermented to zero sweetness, it doesn’t overwhelm the sweetness of the onion. This soup is perfect for a cozy winter evening with your lover. Pair with your favorite gooey cheese and homemade sourdough croutons.
Knife
Cutting Board
Pot
Microplane
Bowl
Start by cutting both ends of the onions. Cut them in half and peel the skin. Slice the onions into thin juliennes.
On medium heat, add the oil to the pot and once it’s hot, add all your onions.
Stir the onions occasionally until they are completely soft, reduce in volume, and get to a medium browning color (about 40-45 min, go slow and don’t rush the process).
Add in the butter and stir until melted. Keep cooking for another 10-15 min to enhance the color of the onions.
Add the flour and stir until dissolved. Keep cooking for another 10-15 minutes to enhance the color of the onions.
Make a space in the middle of the pot, raise the temperature to high, and add the apple cider. Let it simmer for a few minutes to evaporate the alcohol.
Add the broth in and stir well.
Add salt, thyme, and grate in half a nutmeg.
Reduce the heat to low and cook for about 1-1.5 hours.
Pour the onion into a bowl, add the croutons, and grate the cheese on top. Drizzle extra virgin olive oil.
YO! What an amazing soup you got.
YASSS!
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