February 2010 Guernsey Rocquette Cider & Red Onion Soup

Serves 6

A local variation of French Onion Soup!

• 750g Sliced Red Onions
• 2 Large Cooking Apples (peeled, cored & diced)
• 100ml Rocquette Cider
• 500 ml Good Clear Beef Stock
• 50g Guernsey Butter
• Salt, Pepper & Sugar to Season
• 250g Guernsey Brie
• 1 Egg
• Plain Flour
• Dried Ground Breadcrumbs or Ground Almonds

Peel & slice Red Onions very thinly, season well with salt, freshly ground black pepper and a sprinkle of caster sugar.

Add 1 x Apple finely chopped and set aside for one hour.

Cut the Brie into wedges, before coating in flour, then into the beaten egg and finally the breadcrumbs or
almonds to ensure an even coating.

Place the onion and apple mixture into a thick bottomed pan with the butter and cook slowly and gently until the onion is very soft.

Add the beef stock together with Rocquette Cider and bring to the boil. Simmer gently for several minutes
before adjusting seasoning to your preference.

Deep fry the Brie wedges in hot vegetable oil until golden. Drain onto kitchen paper to absorb any excess fat before serving.