Creamed onion soup by Mark Hix

Finished with a touch of cider, this is a great year-round soup

Ingredients (Serves 4)

  • 1 tbsp vegetable oil
  • 5 medium onions, peeled and thinly sliced
  • 1 tsp fresh thyme leaves, chopped, plus sprigs to garnish
  • 25g/1oz butter
  • 1 tbsp plain flour
  • 1 ltr/13⁄4pt vegetable stock, made with two good stock cubes and 1-2 tbsp Gaymer’s Orchard Reserve cider
  • Salt and freshly ground black pepper
  • 2 tbsp double cream

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