Creamy onion soup with apple and bacon

Name: Creamy onion soup with apple and bacon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Onions; 3 TABLESPOONS Olive oil; 2 TEASPOONS demerara sugar; 2 TEASPOONS Flour; 650 ml Vegetable broth; 150 g Whipped cream; 120 ml Cider; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Butter or margarine; 2 TABLESPOONS Sugar; 4 TABLESPOONS dark balsamic vinegar; 5–6 stalks of chives; 1 Apples; 200 g streaky smoked bacon

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Onions
3 TABLESPOONS Olive oil
2 TEASPOONS demerara sugar
2 TEASPOONS Flour
650 ml Vegetable broth
150 g Whipped cream
120 ml Cider
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Butter or margarine
2 TABLESPOONS Sugar
4 TABLESPOONS dark balsamic vinegar
5–6 stalks of chives
1 Apples
200 g streaky smoked bacon

Directions

1
Peel and halve onions and cut half into cubes, the rest into rings. Heat the oil in a pot. Fry the onion cubes in it for about 15 minutes at medium heat, stirring occasionally.
2
Dust with sugar and flour, sweat briefly, deglaze with stock, cream and cider. Bring to the boil, simmer gently for about 15 minutes. Season to taste with salt and pepper.
3
Heat the fat in a frying pan, stir-fry the onion rings for approx. 5 minutes, sprinkle with sugar and allow to caramelize. Deglaze with vinegar, let it boil down slightly for about 1 minute, season with salt and pepper.
4
Wash the chives, shake dry and cut into fine rolls. Apple wash, quarter, remove core and cut quarters into cubes. Cut bacon into cubes and leave to crisp in a pan without fat, remove and drain. Arrange soup in a bowl, add apple, bacon and caramelized onions. Sprinkle with chives.