Serve this aromatic and delicious soup topped with croutons and sprigs of thyme.
- Melt butter in a large saucepan over medium heat. Add onions and 1 1/2 teaspoons sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden. Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper.
- Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns. Serve with the hot soup.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set