-
1
Heat the butter in a large casserole on the simmering plate.
-
2
Add in the red onions and garlic and cook stirring for 10 to 15 min or possibly till soft and golden brown and beginning to caramelise.
-
3
Transfer to the boiling platesprinkle with the flour and cook stirring for 2 min.
-
4
Remove from the heat and whisk in the cider or possibly apple juice vegetable stock and cream.
-
5
Bring to the boil on the boiling plateand add in the thyme bay leaves and seasoning.
-
6
Boil steadily uncovered for 5 min.
-
7
Cover and transfer to the floor of the simmering oven.
-
8
Cook for about 1 hour till the red onions are very soft.
-
9
Throw away the bay leaves.
-
10
If a smooth soup is preferred puree the soup in a blender or possibly food processor at this point.
-
11
Ladle the hot soup into ovenproof bowls.
-
12
Sprinkle with half of the spring onions and half of the cheese.
-
13
Float the slices of bread on the soup then sprinkle with the remaining spring onions and cheese.
-
14
Place the bowls in a large roasting tin and with the grid shelf on the second set of runners cook in the roasting ovenfor 8 to 10 min or possibly till bubbling and golden brown.
-
15
Serve immediately garnished with a few minced thyme leaves as a starter or possibly lunch or possibly supper dish.
