Ingredients
2 small onions, thinly sliced
2 garlic cloves, finely chopped
200g diced bacon
1 chicken breast, diced into small pieces
1-2 tbsp. butter
1 tbsp. flour
1 cup apple cider
950ml chicken broth
1 cup white wine
salt and white pepper
parsley, chopped, to serve
dill, chopped, to serve
chives, chopped, to serve
crusty bread, to serve
shredded swiss cheese
Method
In a large pot, melt the butter over medium heat and add the onions and garlic. Stir to combine, then cover to let steam, about 15 minutes, stirring occasionally, until onions are deep golden brown.
Add chicken and bacon cubes and stir with a pinch of salt. Turn heat to low, add flour, apple cider, white wine, chicken stock and stir constantly to form a sticky, combined mixture.
When onions have broken up into the broth, partially cover soup and simmer on low for about 15-20 minutes, or until golden brown, slightly reduced and thickened.
Ladle warm soup in oven-safe soup bowls and top with thick chunks of toasted crusty bread to almost, but not quite, fill the bowl. Top with swiss cheese and herbs. Slide pan with soup bowls under hot grill to melt cheese.
