Recipe information
Yield
Makes about 7 cups, serving 4 to 6 as main course
Ingredients
3 1/2 pounds onions, halved lengthwise and sliced thin
1/4 cup olive oil
2 cups unpasteurized apple cider
3 cups beef broth
1 cup water
2 tablespoons brandy
six 1/2-inch-thick slices of Italian bread, toasted lightly
3 ounces Roquefort or Saga Blue, crumbled (about 3/4 cup)
Preparation
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. Stir in the cider, the broth, the water, the brandy, and salt and pepper to taste and simmer the soup, uncovered, for 20 minutes. 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. Ladle the soup into heated bowls and float a Roquefort crouton in each serving.
