Soups
Welsh Onion and Cider Soup
The Quirky Foodster Team
Ingredients
- 4 large onions, thinly sliced
- 3 tbsp butter
- 1 tbsp plain flour
- 300 ml (1 1/4 cups) Welsh dry cider
- 750 ml (3 cups) beef or vegetable stock
- 1 bay leaf
- 4 slices crusty bread
- 100 g (3.5 oz) Welsh cheddar, grated
- Salt and pepper, to taste
Method
- Melt the butter in a large saucepan over medium-low heat and add the sliced onions.
- Cook slowly, stirring occasionally, for 25-30 minutes, until deeply caramelised and golden brown.
- Stir in the flour and cook for 1 minute.
- Gradually add the cider, stirring to combine, then add the stock and bay leaf.
- Bring to a simmer and cook for 15-20 minutes, allowing the flavours to meld.
- Season with salt and pepper, remove the bay leaf, and ladle into oven-safe bowls.
- Top each bowl with a slice of crusty bread and a generous layer of grated cheddar.
- Place under a hot grill for 3-4 minutes, until the cheese is melted, bubbling and golden. Serve immediately.
Introduction: Wales has a long tradition of cider-making, particularly in the border regions near England, and this rich onion soup simmered with local cider reflects that heritage, offering a warming, slightly tangy alternative to classic French onion soup.
Cultural Background: Wales has a long tradition of cider-making, particularly in the border regions near England, and this rich onion soup simmered with local cider reflects that heritage, offering a warming, slightly tangy alternative to classic French onion soup.
Tips: Take your time caramelising the onions — this slow process builds the soup's deep, sweet flavour base. Use a good, dry Welsh cider for the most authentic, balanced flavour. Watch closely under the grill, as the cheese topping can burn quickly.
Variations: Add a splash of brandy for extra depth. Use a mix of Welsh cheddar and Caerphilly for the topping. Add fresh thyme to the onions while cooking for extra aroma. Vegetarian when made with vegetable stock; not easily converted to vegan due to the butter and cheese topping.
Storage: Refrigerate the base soup (without bread and cheese topping) in an airtight container for up to 3 days.
Reheating: Reheat the soup gently on the stovetop, then top with fresh bread and cheese and grill just before serving.
Nutrition: Per serving (approx.): 380 kcal, 12 g protein, 32 g carbohydrates, 20 g fat, 3 g fibre.
FAQs:
Q: Can I make this soup non-alcoholic?
A: Yes, substitute the cider with apple juice and a splash of cider vinegar for a similar tangy note without the alcohol.
Q: Why does it take so long to caramelise the onions?
A: Slow, gentle cooking allows the onions' natural sugars to develop into a deep, sweet flavour that defines this soup — rushing the process with high heat won't achieve the same result.
Q: Can I prepare this soup ahead for guests?
A: Yes, make the base ahead and refrigerate, then add the bread and cheese topping and grill fresh just before serving.
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