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

Cider & onion soup with cheese & apple toasts

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Rating: 4 out of 5.5 ratings
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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
NutrientUnit
kcal523
fat31g
saturates19g
carbs40g
sugars16g
fibre6g
protein14g
salt2.3g
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Ingredients

For the toasts

Method

  • 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.

Goes well with

Recipe from Good Food magazine, December 2019

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Overall rating

Rating: 4 out of 5.5 ratings
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