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Onion Soup with Cider and Cheddar Gratin

Source of Recipe

From "Cold Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"A bit of cross-inspirational liberty from both Normandy and New England has been taken with this popular French classic. The cider heightens the natural sweetness of caramelized onions, while the cheese gratin capitalizes on the unbeatable Yankee combo of apples and Cheddar. Serve with frosty mugs of sparkling hard cider and enjoy an apple quota sure to keep the doctor away."

List of Ingredients

â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 2 tablespoons olive oil
â—¦ 5 giant onions, peeled and thinly sliced
â—¦ 1 tablespoon light brown sugar
â—¦ â…“ cup Calvados
â—¦ ¼ cup unbleached all-purpose flour
â—¦ 4 cups orchard-pressed sweet apple cider
â—¦ 2 ½ quarts chicken broth, preferably homemade
â—¦ Salt and freshly ground black pepper to taste
â—¦ 8 slices (each 1 inch thick) French bread, lightly toasted
â—¦ 1 pound sharp Cheddar cheese, grated
â—¦ 1 cup freshly grated Parmesan cheese


Recipe

Heat the butter and olive oil in a large stockpot over medium-high heat. Add the onions and cook, stirring occasionally, 30 minutes. Stir in the sugar and cook 10 minutes more to caramelize the onions.

Pour in the Calvados and flame it with a match, being careful to stand back from the pot. When the flames have subsided, stir in the flour and cook 3 minutes, stirring constantly.

Gradually stir in the cider, then the chicken broth. Season to taste with salt and pepper. Simmer uncovered over medium heat 45 minutes.

Preheat the broiler.

Ladle the hot soup into eight ovenproof bowls. Top each with one of the toasted slices of French bread. Combine the grated Cheddar and Parmesan and sprinkle generously over the soup and bread. Place the soup bowls on a baking sheet and broil 6 inches from the heat until the cheese is bubbling and lightly browned on top, about 5 minutes. Let cool slightly, then serve with big spoons and napkins.

Makes 8 servings