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Cider & onion soup with cheese & apple toasts served in two bowls

Cider & onion soup with cheese & apple toasts

A star rating of 4.7 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Make Tom Kerridge's version of French onion soup. Use any cheese you have in the fridge for the toasts – a crumbly goat's cheese works well

Nutrition: Per serving


  • 30g butter
  • 2 onions , peeled and sliced
  • 3 garlic cloves , peeled and sliced
  • 100ml scrumpy cider
  • 1 small potato , peeled and sliced
  • 2 thyme sprigs, plus 1 tsp thyme leaves to serve
  • 450ml chicken stock
  • 50ml double cream or crème fraîche
  • ½ Granny Smith apple , cored, peeled and cut into fine matchsticks

For the toasts

  • 2 slices sourdough or baguette
  • 20g grated cheddar or other crumbled cheese
  • 10g dried apple
  • 1 spring onion , finely sliced


  • STEP 1

    Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.

  • STEP 2

    To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.

Recipe from Good Food magazine, December 2019

Goes well with


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A star rating of 4.7 out of 5.8 ratings

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