Onion Soup Gratinée With Cider

By Florence Fabricant

Published November 12, 2013

  • Tony Cenicola/The New York Times
Media 1 of 1
Total Time
1 hour 15 minutes
Rating
4(34)
Comments
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Ingredients

Yield:6 to 8 servings

  • 2 tablespoons unsalted butter

  • 6 large red onions, about 3 pounds, peeled, quartered and sliced thin

  • 3 large cloves garlic, sliced

  • Salt

  • 2 tart apples, peeled, cored and coarsely chopped

  • 1 ½ tablespoons dark brown sugar

  • 1 tablespoon cider vinegar

  • 2 cups dry hard cider

  • 6 tablespoons soy sauce

  • 4 cups vegetable stock

  • Ground black pepper

  • 4 ½ ounces Cheddar, slivered

  • 6 or 8 thick slices country bread about 4 inches in diameter, toasted

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

40 grams carbs; 23 milligrams cholesterol; 299 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 10 grams fat; 6 grams fiber; 1048 milligrams sodium; 10 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt butter in a 5- to 6-quart saucepan on very low heat. Add onions and garlic, dust with salt, stir in apples, cover and cook until onions are very soft, about 30 minutes. Stir in sugar, increase heat to high and cook, stirring frequently, about 15 minutes, until onions start to brown. Stir in cider vinegar, scraping bottom of pan.

  2. Step 2

    Reduce heat to medium-low. Stir in cider, soy sauce and stock, bring to a simmer, cover and cook gently about 20 minutes. Season with pepper and, if needed, more salt. Meanwhile, pile the cheese on the toast slices, covering the bread completely.

  3. Step 3

    Heat broiler. Divide soup among 6 to 8 ovenproof ramekins, deep bowls or big mugs with about 12-ounce capacity. Place a slice of toast and cheese on each, place ramekins on a baking sheet and broil just until cheese melts and starts to bubble. Serve at once.

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Ratings

4 out of 5
34 user ratings
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Comments

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violette

This is really good! A little on the sweet side but the sharp cheddar balanced it well. I was going to use Gruyère but the sweetness of the soup needed something stronger. I added a tad more apple cider than the recipe asked for. It is hard to find good hard cider. The best are imported but not available to me. I settled for Stella Artois. Light with no bitter after taste. Will make this again.

rhea

For Bruce and I 1/2 of the recipe. Used reg apple cider in place of the hard cider, water in place of the vegetable broth. Delicious!

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