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.
