Our former chief cider maker Robert certainly knows how to cook with our ciders and perry. Here is another one of his delicious recipes for you to try.
Dark, wet, cold days call for something warming and reassuring and this soup offers that comfort. It does take a long time to cook but once it’s on the stove there is little to do apart from the occasional stirring of the pot. This is also a cheering recipe as only half the bottle of Black Fox is needed for the soup.
Serves four
Ingredients
- A good knob of Butter
- 1 tablespoon Cooking Oil
- 6 good sized Onions cut in half top to bottom and thinly sliced
- 1 teaspoon Caster Sugar
- 280 ml Black Fox Cider
- 2 teaspoons English Mustard
- A few good twists of Black Pepper
- A couple of twists of Salt
- A heaped teaspoon Dried Thyme (I prefer the more intense taste of dried thyme in this recipe.)
- 1.4 litres of Water
Beef Stock I added a Knorr Rich Beef Stock Pot, other stocks are available!
Method
- Melt the butter and oil in a large saucepan over a gentle heat.
- Add the sliced onions to the saucepan.
- Sprinkle the caster sugar over the onions.
- Gently cook the onions for 30-40 minutes, stirring occasionally until golden in colour.
- Add 28ml of Black Fox, the mustard, pepper, salt thyme water and stock. Bring to the boil then turn heat to its lowest setting and simmer without the lid on for 30 minutes, stirring occasionally.
- Serve with the Rarebit.
