French Onion Cider Soup with Herb Cheese Croutons


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


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.