Normandy Onion Soup with Cider from Michel Roux - Cooking by the Book

Name: Normandy Onion Soup with Cider from Michel Roux - Cooking by the Book
Ingredients: 70g butter; 400g onions, rinsed in cold water and finely sliced; 250ml medium cider; 1 small bouquet garni (thyme sprig, bay leaf and a few parsley stalks, tied together); 30g plain flour; 650ml chicken stock; 12-16 slices of baguette, cut at an angle, about 3mm thick; 70ml double cream; 30g Gruyere, mature Cheddar or Comte, grated; Sea salt and freshly ground pepper

cookingbythebook.com

If you say “French Onion Soup” who can resist? Not me. Not any time of year. From famed French chef Michel Roux comes this Norman version of the classic. There

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Ingredients

70g butter
400g onions, rinsed in cold water and finely sliced
250ml medium cider
1 small bouquet garni (thyme sprig, bay leaf and a few parsley stalks, tied together)
30g plain flour
650ml chicken stock
12-16 slices of baguette, cut at an angle, about 3mm thick
70ml double cream
30g Gruyere, mature Cheddar or Comte, grated
Sea salt and freshly ground pepper