French Onion Soup With Cider - cooking recipe

Ingredients

150 g unsalted butter, chopped
1 kg onion, halved, thinly sliced
1 1/2 teaspoons sea salt
355 ml alcoholic dry cider
1 1/2 liters beef stock
1 baguette, cut into 12 1cm slices
2 tablespoons Dijon mustard
150 g gruyere cheese, grated
1 sprig fresh thyme, to garnish

Preparation

Melt butter in a large saucepan over medium heat. Add onions and sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden.
Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper.
Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns.
Serve soup topped with the croutons and sprigs of thyme.