April 8th, 2012
Photography by James Tse
Heat oil in a large stainless-steel pot and add onions, shallots, fennel and thyme. Cook over medium heat until onions have caramelized to a golden brown colour.
Add garlic and continue to cook for 2 more minutes. Deglaze with cider and add stock to the onion mixture. Simmer for 20-30 minutes. Stir in vinegar.
Meanwhile, cut baguette slices into croutons, brush with olive oil and place in a single layer on a baking sheet. Using the broiler, toast croutons until golden.
Ladle hot soup into individual bowls, top with croutons and sprinkle with cheese. Heat under the broiler until cheese melts.
Nutrients per serving: 585 calories, 34 g fat, 27 g protein, 43 g carbohydrates, 6 g fibre. Excellent source of vitamins B12 and E, folate, niacin, thiamin, riboflavin, calcium, iron, phosphorus and zinc.