French Onion Soup

1 kg onions (fine sliced)

2 lt veg stock

1 bouquet garni

2 tsp sugar

400 ml cider

200g grated gruyere cheese

50g butter (unsalted)

Method

1.      Sweat the onions in the butter until very soft.

2.      Sprinkle with the sugar & allow to caramelise.

3.      Deglace with the cider & add the bouquet garni.

4.      Pour in the hot stocks, bring to the boil then turn down & allow to simmer for 1-1½ hrs.

5.      Remove from the heat & adjust the seasoning.

6.      Serve with toasted gruyere croutes.