Ingredients
2 white onions
50 Broth (I used vegetable, 50% chicken)
200 ml apple cider
60 gr butter
50 ml vegetable oil
40 gr flour
5 stems of thyme
½ nutmeg
Salt
Extra virgin olive oil
Cheese
Sourdough croutons
Tools
Knife
Cutting Board
Pot
Microplane
Bowl
Directions
Step 1
Start by cutting both ends of the onions. Cut them in half and peel the skin. Slice the onions into thin juliennes.
2 white onions
Step 2
On medium heat, add the oil to the pot and once it's hot, add all your onions.
50 ml vegetable oil
2 white onions
Step 3
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).
Step 4
Add in the butter and stir until melted. Keep cooking for another 10-15 min to enhance the color of the onions.
60 gr butter
Step 5
Add the flour and stir until dissolved. Keep cooking for another 10-15 min to enhance the color of the onions.
40 gr flour
Step 6
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.
200 ml apple cider
Step 7
Add the broth in and stir well.
2 Broth (I used vegetable, 50% chicken)
Step 8
Add salt, thyme and grate in half a nutmeg.
Salt
5 stems of thyme
½ nutmeg
Step 9
Reduce the heat to low and cook for about 1-1.5 hours.
Step 10
Pour the onion into a bowl, add the croutons and grate the cheese on top. Drizzle extra virgin olive oil.
Cheese
Sourdough croutons
Extra virgin olive oil
Step 11
YO! What an amazing soup you got.
Step 12
YASSS!
