English Onion and Cider Soup

The classic French onion soup gets a makeover and taken to the UK with this super warming and moorish hug in a mug. Sweet caramelised onions, english cider and lashings of cheddar cheese and topped with cheddar toast makes for a hearty, filling and insanely delicious lunch or light supper.


English Onion and Cider Soup
Prep time
Cook time
Total time
Serves: Serves 2-4
  • 80g of butter, cubed
  • 3 banana shallots, peeled and chopped into discs
  • 2 white onions, peeled and chopped into discs
  • 2 red onions, peeled and chopped into discs
  • 2 cloves of garlic, peeled and crushed
  • 2 tbsp. of brown sugar
  • 1 tsp. of balsamic vinegar
  • 2 tbsp. of plain flour
  • 200ml of dry english cider
  • 600ml of beef of vegetable stock
  • 3-4 sprigs of fresh thyme and more for serving
  • A good pinch of salt and pepper
  • A few sites of sourdough bread
  • 2-4 large handfuls of grated cheddar
  1. Fry the onions in a heavy based pan on a medium heat in the butter, brown sugar and balsamic vinegar for 10-15 minutes until soft. Once all of the moisture has evaporated continue to fry until the onions start to brown and caramelise.
  2. After 20 minutes in total of cooking and when the onions have started to brown, stir in the flour and mix well until coated. Pour in the cider and allow to bubble away, stirring constantly. Add the stock, fresh thyme and season with salt and pepper and cover the pan. Allow to cook for 45 minutes.
  3. Lightly toast the bread, then top with lots of grated cheddar and grill until golden brown.
  4. To assemble, ladle the soup into mugs half way, then add a layer of cheese. Top with more hot soup and finish with cheesy croutons, more cheddar and a fresh sprig of thyme. Enjoy immediately.


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