Onion and Cider Soup with Roquefort Croutons

1. 1

   In a heavy kettle cook the onions in the oil over moderately high heat, stirring occasionally, for 1 hour, or until they are golden brown.

2. 2

   Stir in the cider, the broth, the water, the brandy, and salt and pepper to taste and simmer the soup, uncovered, for 20 minutes.

3. 3

   Arrange the toast slices on a baking sheet, sprinkle the Roquefort on them, and broil the croutons under a preheated broiler about 4 inches from the heat until the cheese begins to melt.

4. 4

   Ladle the soup into heated bowls and float a Roquefort crouton in each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.