Cream of onion soup with apple juice and thyme
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Ingredients
good knob of butter
2 large onions, thinly sliced
1 bay leaf
1.5l chicken stock
100ml cream
glass of apple juice
pinch English powder or 1 tsp prepared English mustard
pinch fresh thyme, choppedÂ
salt
freshly ground black pepper
garlic croutons and grated Cheddar, to serve
Method
Melt the butter in a large heavy-based pan with a tight-fitting lid and once it is foaming, add the onions and bay leaf, stirring to coat. Reduce the heat right down, cover with the lid and cook for 30-40 minutes until the onions are golden brown and caramelised, stirring once or twice.
Pour the stock into the onion mixture and bring to the boil, then reduce the heat and cook gently for another 10 minutes. Add the cream, apple juice, mustard, thyme and season to taste. Allow to just warm through and for all of the flavours to infuse.
Ladle into warmed serving bowls and scatter over some garlic croutons and Cheddar to serve.
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