Title: Onion And Cider Soup with Roquefort Croutons
Categories: November 19
Yield: 1 servings

3 1/2 lb Onions; halved lengthwise
; and sliced thin
1/4 c Olive oil
2 c Unpasteurized apple cider
3 c Beef broth
1 c Water
2 tb Brandy
Six; (1/2-inch-thick)
; slices of Italian
; bread, toasted
; lightly
3 oz Roquefort or Saga Blue;
-crumbled (about 3/4
; cup)

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.

Makes about 7 cups, serving 4 to 6 as main course.

Gourmet November 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.