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Roasted onion soup Recipe

A quick and simple onion soup made with cider and finished with fresh sage.

  • Preparation
    10mins
  • Cooking time
    20mins
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the vegetables
  • Onion(s) : 3 whole
  • Garlic clove(s) : 3 whole
  • Sage sprig(s) : 3 whole
  • Unsalted butter : 25 g
  • Dry cider : 100 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Thyme sprig(s) : 3 whole
  • Sunflower oil : 1 Tbsp
Method
  • ETAPE 1

    Peel and finely slice the onions and garlic cloves. Pick the sage from the stalks and cut into fine slices.

  • ETAPE 2

    In a large saucepan, heat the sunflower oil until hot. Add the onions and garlic and cook for 6-7 minutes until nicely caramelised. Stir in the butter and cook the mixture for a further 3 minutes on a medium heat. Add the cider to the pan and reduce by half. Once reduced, add the thyme sprigs and cover the mixture with water. Bring to the boil and then simmer for 15 minutes until the onions are tender.

  • ETAPE 3

    After 15 minutes, remove the pan from the heat and rest for 5 minutes. Place the mixture into a blender and blitz for 5 minutes until smooth. Return the soup to the saucepan and add the seasoning.

  • ETAPE 4

    Serve the soup in a bowl and finish with the fresh sage.

Chef's tip

«Use a very dry cider to balance the sweetness of the caramelised onions. »

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