10th November 2007

Cider, Onion & Gruyere Toast

This is basically a de-constructed french onion soup.  You can also add stock to the soft onions for soup and serve with toasted baguette slices topped with melted gruyere.  It's a good one to make ahead for a chilly afternoon.

1kg brown onions, peeled and sliced finely (use a mandolin if possible)
1 bay leaf
sprig of thyme
100ml dry cider
100ml chicken stock
250g gruyere cheese, sliced
sourdough toast, to serve

Place the onions, bay and thyme in a large saucepan over low heat and sweat for an hour, with a tight lid, stirring occasionally.  The onions must be completely soft, with no bite in them, but do not allow to burn.

Remove lid and herbs and increase heat.  Add cider and stock and stir until alcohol has evaporated and mixture has reduced with little liquid left.

Lightly toast sourdough, pile with onions and top with gruyere.  Return to the grill until cheese is bubbling.

Keep any leftover onion in the fridge