Cider Onion Soup

This Cider Onion Soup is a twist on traditional French Onion Soup. It uses hard apple cider instead of white wine, whole grain bread instead of baguette, and a bloomy-rind cheese instead of Gruyere. It is sweet and luscious and warming and perfect for adding a cozy element to the fall and winter table.


2 1/2 pounds onions
6 tablespoons butter
1/2 teaspoon fine sea salt, plus more to taste
1 cup hard apple cider
3 cups stock or water
1 teaspoon fresh thyme leaves
12 crouton-size slices whole grain or rye bread
12 small slices Camembert or other bloomy-rind cheese
freshly ground black pepper


  • Peel and thinly slice onions.
  • Melt butter in a medium or large heavy soup pot over medium-high heat. Add onions and 1/2 teaspoon salt and cook, stirring, until onions soften up. Reduce
    heat to medium-low and cook, stirring when you think of it and adjusting heat so onions are cooking but not at all browning, until onions caramelise and turn all deeply amber from the inside and taste sweet. Be patient, this will take up to an hour.
  • Add cider and bring to a boil. Add stock and bring to a boil. Add thyme and reduce heat, and simmer soup for 10 to 15 minutes. Taste and add more salt if you like.
  • Meanwhile, toast slices of bread and top with slices of cheese.
    Ladle soup into 4 bowls and top each with 3 cheese toasts. Add pepper, if you like (I sure do).

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