Recipes

Cream of white onion, Cheddar and apple soup

Cream of white onion, Cheddar and apple soup

Paul Flynn's face
Paul Flynn
Sat Mar 28 2020 - 05:55
Serves: 4
Course: Starter
Cooking Time: 1 hr 0 mins
Ingredients
  • 80g butter
  • 4 large onions, peeled and thinly sliced
  • Good sprig fresh thyme
  • 750ml chicken stock
  • 250ml cream
  • 150ml good apple juice
  • 1tsp English mustard
  • Salt and freshly ground black pepper
  • 100g Cheddar cheese, grated

1 Melt the butter in a large heavy based saucepan with a tight-fitting lid and, once melted, add the onions and thyme, stirring to coat. 
2 Reduce the heat right down, cover with the lid and cook for 30-40 minutes, until the onions are soft, melting and tender.
3 Pour the stock into the onions and bring to the boil.
4 Add the cream, apple juice, mustard and bring back to a simmer.
5 Cook gently for another 10 minutes. 
6 Season, remove the thyme and ladle into warmed serving bowls with the Cheddar cheese sprinkled on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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