Onion And Black Garlic Soup With Cider
- 50g butter
- 900g onions, finely sliced
- 1 tablespoon of sugar
- 3 sprigs of fresh thyme
- 200 ml cider
- 3 cloves of Bredbo black garlic – finely sliced
- 1 tablespoon of Worcestershire sauce
- 1 litre of vegetable or chicken stock
- Salt and black pepper
Melt the butter in a large pan. Add the finely sliced onions, sugar and the leaves from 3 sprigs of fresh thyme.
Cook uncovered over a low heat, stirring every so often. This can take up to 40 minutes, until the onions are soft and caramel in colour.
Add the finely sliced black garlic and stir in, season with salt and black pepper.
Pour the cider into the pan and simmer until reduced by half.
Stir in the stock and the Worcestershire sauce.
Cook for a further 20 minutes until the onions are soft and tender.
Season to taste.
Ladle into soup bowls and scatter a few croutons and a handful of Gruyere cheese over the top.
Recipes courtesy of Bredbo Black Garlic