White Onion and Cider Soup
1.5 kg onions
2 litres Milk
1 bunch of thyme
1 bay leaf
50 gr butter
Cook slowly the onions with the butter until the onions are soft but with no colour (about 30minutes).
Add the thyme, bay leaf and milk, cook for another 30 minutes.
Blend with hand blender.
When ready to serve add 40cl of cider into a thick bottom pan and boil until reduced by half, add the soup and bring back to boil.
Season to taste.
Serve with garlic croutons or cheese toast.