Rocquette Cider & Red Onion Soup with Guernsey Brie Croutons

(a local variation of French Onion Soup)

Serves two


250g/8oz sliced red onions
Salt and pepper to season
Caster Sugar
1 Large Cooking Apple, peeled, cored and finely chopped
250-300ml/7-8oz good clear beef stock
1 bottle 500ml Traditional Rocquette Cider
20g Guernsey Butter

For the Croutons
250g/7oz Guernsey Brie
1 egg, beaten
plain flour
dried, ground breadcrumbs


Peel and slice the red onions very thinly, season well with salt and pepper and sprinkle with caster sugar. Add the chopped apple and set aside for one hour. 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 the Rocquette Cider and bring to the boil. Simmer gently for several mins before adjusting seasoning to your preference. Cut the Guernsey brie in to wedges before coating them with flour, then into the beaten egg and finally the breadcrumbs or almonds to ensure an even coating. Deep-fry the brie wedges in hot vegetable oil until golden. Drain onto kitchen paper to absorb any excess fat before serving.