Michel Roux, the French-born chef of England's Le Gavroche, takes a Normandy spin on this classic soup with a splash of cider and a whole lot of subtlety. But the best part? It only takes an hour to make.
SERVES 2 TO 4 - 1 HOUR, 10 MINUTES
5 tbsp. unsalted butter
2 medium yellow onions, thinly sliced
2 flat-leaf parsley sprigs
2 thyme sprigs
1 bay leaf
1 rosemary sprig
1 cup hard cider
1⁄4 cup all-purpose flour
2 3⁄4 cups chicken stock
Kosher salt and freshly ground black pepper
4 oz. baguette, thinly sliced on the diagonal
1⁄4 cup heavy cream
1⁄3 cup grated Gruyere cheese (about 2 oz.)
In a 4-qt. saucepan, melt 3 tablespoons butter over medium-high heat. Add the onions and cook, stirring, until golden, 6 to 8 minutes. Tie the herbs into a bundle with kitchen twine and add to the pan along with 1⁄2 cup plus 2 tablespoons cider. Bring to a boil, reduce the heat to maintain a simmer, and cook for 5 minutes. Remove the soup from the heat.
In a medium saucepan, melt the remaining 2 tablespoons butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly pour in the stock, whisking constantly, and bring to a boil. Reduce the heat to maintain a simmer and cook until slightly reduced, about 15 minutes. Scrape the onions and cider into the stock and cook to marry flavors, about 15 minutes. Discard the herb bundle and season the soup with salt and pepper.
Meanwhile, heat the broiler. Spread the baguette slices onto a baking sheet and broil, flipping once, until lightly golden and toasted, about 2 minutes. Spoon the remaining cider between two bowls set on a baking sheet and ladle over the soup. Top each soup with toast and sprinkle with cheese. Drizzle the cream over the cheese and broil the tops until golden and bubbling, about 2 minutes. Serve the soups immediately.
- Saveur Magazine