- 1kg onions, peeled and thinly sliced
- 2 tbsp olive oil
- 50g butter
- 3 sprigs fresh thyme
- 1 tsp cane sugar
- 250ml dry cider
- 2 very low salt beef stock cubes dissolved in 1 litre boiling water
- Salt and freshly ground black pepper
- Add the oil and butter to a heavy based saucepan and set over a low heat. Once the butter has melted, add the onions, thyme and sugar. Allow to fry very gently, stirring occasionally, until they are soft and caramelised. This will take at least half an hour, perhaps a little more but be patient, the caramelisation will add masses of flavour to the soup.
- Pour in the cider, turn up the heat a little and allow it to bubble away and evaporate for a few minutes before pouring in the stock. Season well with salt and pepper, bring up to the boil and simmer steadily for 20 minutes. Taste to check the seasoning and keep warm.
- Serve with toasted bread or croutons.