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Categories:Viewed: 58 - Published at: 5 years ago
Ingredients
- 3 1/2 pounds onions, halved lengthwise and sliced thin
- 1/4 cup olive oil
- 2 cups unpasteurized apple cider
- 3 cups beef broth
- 1 cup water
- 2 tablespoons brandy
- six 1/2-inch-thick slices of Italian bread, toasted lightly
- 3 ounces Roquefort or Saga Blue, crumbled (about 3/4 cup)
Method
- In a heavy kettle cook the onions in the oil over moderately high heat, stirring occasionally, for 1 hour, or until they are golden brown.
- Stir in the cider, the broth, the water, the brandy, and salt and pepper to taste and simmer the soup, uncovered, for 20 minutes.
- Arrange the toast slices on a baking sheet, sprinkle the Roquefort on them, and broil the croutons under a preheated broiler about 4 inches from the heat until the cheese begins to melt.
- Ladle the soup into heated bowls and float a Roquefort crouton in each serving.
