Onion and cider soup
Author: Simon Hicks, The Lord Crewe Arms
Ingredients
- 150g butter
- 1kg onions, peeled, halved and finely sliced
- 2 garlic cloves, finely chopped
- 1 tsp fresh rosemary, chopped
- 25ml brandy
- 500ml cider
- 300ml double cream
- 2 tbsp cider vinegar
- salt and freshly ground black pepper
Method
- Put the butter in a large pan over a medium heat.
- Once foaming, add the onions and sweat off on a low heat for 30 mins.
- Add the garlic and rosemary and sweat for another 30 mins. Don’t rush this stage - the onions should become very sweet.
- Once this has happened, deglaze the pan with the brandy, add the cider and reduce by three quarters.
- Add the cream and some vinegar to taste.
- Season generously.
- Blitz until smooth and serve.
