Make Tom Kerridge’s version of French onion soup. Use any cheese you have in the fridge for the toasts – a crumbly goat’s cheese works well
Prep:25 mins
Serves 2
30g butter2 onions, peeled and sliced3 garlic cloves, peeled and sliced100ml scrumpy cider1 small potato, peeled and sliced2 thyme sprigs, plus 1 tsp thyme leaves to serve450ml chicken stock50ml double cream or crème fraîche½ Granny Smith apple, cored, peeled and cut into fine matchsticks
STEP 1Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth. STEP 2To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.
