Instructions: Peel wash and finely slice the onions.

In a saute pan sweat them with 25g butter until pale golden.

Add the bouquet garni pour in 150ml cider and simmer for 5 minutes.

Set aside.

Melt the remaining butter in a saucepan.

Stir in the flour and make a pale roux.

Pour in the chicken stock and bring to the boil stirring continuously with a wire whisk.

Cook for 15 minutes

The cider gives a slightly mellower flavour to the classic soupe a loignon and makes it more digestible. Be sure to make this soup in large quantities; greedy people are apt to give themselves away by asking for a second bowlful.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.