Best 11 French Onion Soup With Cider Recipes

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French onion soup, a classic French dish, is known for its rich, flavorful broth, caramelized onions, and melted cheese. The addition of cider, a fermented beverage typically made from apples, can enhance the soup's complexity and depth of flavor. With its sweet and slightly tart notes, cider complements the savory flavors of the onions and cheese, creating a harmonious balance. Whether you prefer a traditional recipe or one with a modern twist, there are many variations of french onion soup with cider to explore. In this article, we will guide you through the process of creating a delicious and comforting french onion soup with cider, providing step-by-step instructions and highlighting key tips and techniques to ensure a successful culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

ONION SOUP WITH APPLE CIDER



Onion Soup with Apple Cider image

Categories     Soup/Stew     Fruit Juice     Onion     Quick & Easy     Wheat/Gluten-Free     Apple     Fall     Thyme     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
3 tablespoons olive oil
6 large onions (about 3 1/2 pounds), halved, thinly sliced
3 cups low-salt chicken broth
2 1/2 cups bottled apple cider
12 large thyme sprigs
Chopped fresh thyme

Steps:

  • Melt butter with oil in large pot over medium-high heat. Add onions; sauté until soft and dark brown, about 20 minutes. Add chicken broth, cider, and thyme sprigs. Bring to boil. Reduce heat; season with salt and pepper. Simmer soup, uncovered, 25 minutes. Discard thyme sprigs. (Soup can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.) Divide among 6 soup bowls, garnish with chopped thyme, and serve.

FRENCH ONION SOUP WITH CIDER



French Onion Soup With Cider image

From the October/November 2007 issue of Vogue Entertaining + Travel. This soup can be made up to three days in advance.

Provided by AmandaInOz

Categories     European

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

150 g unsalted butter, chopped
1 kg onion, halved, thinly sliced
1 1/2 teaspoons sea salt
355 ml alcoholic dry cider
1 1/2 liters beef stock
1 baguette, cut into 12 1cm slices
2 tablespoons Dijon mustard
150 g gruyere cheese, grated
1 sprig fresh thyme, to garnish

Steps:

  • Melt butter in a large saucepan over medium heat. Add onions and sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden.
  • Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper.
  • Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns.
  • Serve soup topped with the croûtons and sprigs of thyme.

FRENCH ONION SOUP



French Onion Soup image

Provided by Alton Brown

Categories     appetizer

Time 2h

Yield 8 servings

Number Of Ingredients 12

10 sweet onions (like Vidalias) or a combination of sweet and red onions
3 tablespoons butter
Kosher salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley
1 loaf country style bread
Ground black pepper
Splash Cognac, optional
1 cup grated Fontina or Gruyere cheese

Steps:

  • Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
  • Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
  • Place oven rack in top 1/3 of oven and heat broiler.
  • Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
  • Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

FRENCH ONION SOUP



French Onion Soup image

Provided by Alton Brown

Categories     appetizer

Time 2h

Yield 8 servings

Number Of Ingredients 13

5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consomme
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated

Steps:

  • Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
  • Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
  • Place oven rack in top 1/3 of oven and heat broiler.
  • Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
  • Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

CLASSIC FRENCH ONION SOUP



Classic French Onion Soup image

Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

Steps:

  • In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

EASY FRENCH ONION SOUP



Easy French Onion Soup image

This soup is simple to make after work. My husband thinks it is as good if not better than any we've ever had in a restaurant.

Provided by Elizabeth Fullerton

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 (14 ounce) cans beef broth
1 (10 1/2 ounce) can beef consomme
2 large onions, sliced 1/4-inch thick
2 tablespoons butter
2 pressed garlic cloves
1 dash Worcestershire sauce
1 cup shredded swiss cheese
4 slices toasted French bread

Steps:

  • Place onions and butter in saucepan.
  • Sauté on medium heat until onions are tender.
  • Add garlic and sauté 1-2 minutes (don't let garlic burn).
  • Add beef broth, consomme, and Woschershire sauce.
  • Bring to a boil for 1 minute.
  • Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
  • Fill bowl with soup leaving room at the top.
  • Place toasted French bread on top.
  • Top with 0.125 cup Swiss cheese.
  • Place under broiler until cheese is bubbly.
  • Serve immediately.
  • Caution--bowls will be hot!

FRENCH ONION SOUP RECIPE - (4.4/5)



French Onion Soup Recipe - (4.4/5) image

Provided by Dustin

Number Of Ingredients 15

5 sweet Onions
3 tablespoons Butter
1 tablespoon Olive Oil
1 cup Dry Red Wine
1 10 ounce can Beef Consomme
3 1/2 cups Beef Stock
3 tablespoons Apple Cider Vinegar
1 sprig fresh Thyme
1 sprig fresh Rosemary
1 Bay Leaf
1 loaf French Bread
8 ounce grated Gruyere Cheese
Kosher salt
Ground black pepper
1 tablespoon Cognac

Steps:

  • 1. Slice the onions in half and peel outer layers and discard the ends. Finely slice the all the onions. 2. Melt the butter in a 4 quart pan and add the oil. 3. Add a handful of the onion and sprinkle a pinch of salt. Continue to layer all the onion with salt until the pot is full. Do not stir 4. Sweat down the onions for 15 minutes. 5. Stir occasionally until onions are dark rich brown and reduced to approximately 2 cups for 45 minutes. 6. Add wine and scrape the bottom of the pot. Cook for 10 minutes at 250° F to reduce the wine. 7. With a piece of kitchen twine, bundle the Thyme, rosemary and Bay Leaf together to form a bouquet garni. 8. Reduce heat to 215° F. Add Beef consomme, beef stock and apple cider vinegar to the pot and bouquet garni and simmer for 30 minutes. 9. Place oven rack in top 1/3 of oven and heat broiler. 10.Cut slices of french bread. Lay the slices down and cut in rounds large enough to fit mouth of oven safe soup crocks. Butter the bread and place the slices on a baking sheet and place under broiler for 1 minute. 11. Remove bouquet garni from the soup. 12. Season soup mixture with salt, pepper and cognac. Add salt a little at a time and taste. 13. ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

FRENCH ONION SOUP RECIPE BY TASTY



French Onion Soup Recipe by Tasty image

Here's what you need: olive oil, butter, yellow onion, salt, sugar, flour, beef stock, white wine, ground sage, whole bay leaf, french bread, cognac, swiss cheese, pepper, parmesan cheese

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

4 tablespoons olive oil
2 tablespoons butter
6 cups yellow onion, thinly sliced
1 teaspoon salt
½ teaspoon sugar
3 tablespoons flour
6 cups beef stock
1 cup white wine
½ teaspoon ground sage
1 leaf whole bay leaf
1 loaf french bread, or baguette
3 tablespoons cognac, optional
12 oz swiss cheese, grated
pepper, to taste
4 oz parmesan cheese, grated

Steps:

  • In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
  • Cover and cook for 20 minutes, checking occasionally.
  • Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
  • Stir in flour one tablespoon at a time and cook for about 30 seconds.
  • Preheat Oven To 325˚F (160˚C).
  • Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
  • Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
  • In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
  • Add optional ingredients.
  • In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
  • Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
  • Enjoy!

Nutrition Facts : Calories 1549 calories, Carbohydrate 167 grams, Fat 64 grams, Fiber 8 grams, Protein 45 grams, Sugar 38 grams

FALL FRENCH ONION SOUP



Fall French Onion Soup image

This is an awesome autumn twist on the traditional French Onion soup. Apple cider and brandy make it a cozy dish for those chilly fall afternoons.

Provided by Aenor

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 10h20m

Yield 6

Number Of Ingredients 11

4 large onions, thinly sliced
2 Granny Smith apples - peeled, cored and chopped
½ cup butter, divided
2 tablespoons olive oil
4 cups chicken broth
1 ½ cups apple cider
2 tablespoons brandy
1 tablespoon ground cinnamon
1 tablespoon white sugar
½ cup shredded Gouda cheese
6 (1 inch thick) slices French bread

Steps:

  • Set a slow cooker on Low, and put in half of the butter to melt. Add the onions and apples; cover and cook on Low for 6 to 8 hours.
  • After the cooking time is up and apples and onions are soft, pour in the brandy, chicken broth and apple cider. Set the slow cooker to High and cook for 1 to 2 hours, until simmering.
  • Preheat the oven broiler. Mix together the cinnamon, sugar and remaining butter. Spread onto one side of each slice of bread. Place bread cinnamon side up on a baking sheet, and broil until toasted, about 3 minutes. Remove from the oven, flip the slices over so the cinnamon is on the bottom. Sprinkle Gouda cheese on the top and return to the broiler until the cheese is melted.
  • Ladle soup into serving bowls and top with slices of toast, cheese side up to serve.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 43.5 g, Cholesterol 52.1 mg, Fat 23.3 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 12.3 g, Sodium 397.5 mg, Sugar 19.3 g

CIDER & ONION SOUP WITH CHEESE & APPLE TOASTS



Cider & onion soup with cheese & apple toasts image

Make Tom Kerridge's version of French onion soup. Use any cheese you have in the fridge for the toasts - a crumbly goat's cheese works well

Provided by Tom Kerridge

Categories     Lunch, Soup, Starter

Time 1h

Number Of Ingredients 13

30g butter
2 onions , peeled and sliced
3 garlic cloves , peeled and sliced
100ml scrumpy cider
1 small potato , peeled and sliced
2 thyme sprigs, plus 1 tsp thyme leaves to serve
450ml chicken stock
50ml double cream or crème fraîche
½ Granny Smith apple , cored, peeled and cut into fine matchsticks
2 slices sourdough or baguette
20g grated cheddar or other crumbled cheese
10g dried apple
1 spring onion , finely sliced

Steps:

  • Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.
  • To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.

Nutrition Facts : Calories 523 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.3 milligram of sodium

FRENCH SWEET ONION SOUP



French Sweet Onion Soup image

"Though I prefer sweet Vidalia onions," writes Marion Lowery from Medford, Oregon, "I have used every kind of onion in this delicious soup and always achieved wonderful results. I've even added mushrooms, as it was still well-received by family and friends."

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 7 servings.

Number Of Ingredients 13

1 tablespoon butter
1 tablespoon olive oil
5 large sweet onions, sliced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1-2/3 cups water
1-1/4 cups apple cider or juice
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
7 slices French bread (1/2 inch thick)
3/4 cup grated reduced-fat Swiss cheese
1/4 cup grated Parmesan cheese

Steps:

  • In a Dutch oven or large kettle, melt butter. Add olive oil and onions. Cover and cook over low heat until onions are soft, about 30 minutes, stirring occasionally. Stir in the beef broth, water, cider or juice, bay leaf, thyme, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Discard bay leaf., Meanwhile, arrange bread on a broiler pan; broil until each side is golden brown. Ladle soup into individual ovenproof soup bowls. Float a slice of bread in each bowl and sprinkle with Swiss cheese and top with Parmesan cheese. Broil until cheese is melted and bubbly. Serve immediately.

Nutrition Facts : Calories 256 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 483mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

Tips:

  • Use a variety of onions for a more complex flavor. Try a combination of yellow, white, and red onions.
  • Slice the onions thinly and evenly so they cook evenly.
  • Cook the onions over low heat for a long period of time to caramelize them. This will give the soup a rich, deep flavor.
  • Use a good quality beef broth or stock. This will make a big difference in the flavor of the soup.
  • Add a splash of dry white wine to the soup for an extra layer of flavor.
  • Serve the soup with a generous helping of grated cheese and crusty bread.

Conclusion:

French onion soup is a classic French dish that is perfect for a cold winter day. It is rich, flavorful, and comforting. With a few simple ingredients and a little time, you can easily make this delicious soup at home. So next time you are looking for a warm and satisfying meal, give French onion soup a try. You won't be disappointed.

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