*  Exported from  MasterCook  *

               Onion and Cider Soup with Roquefort Croutons

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        Onions -- halved lengthwise
                        sliced very thin
     1/4  cup           Olive oil
   2      cups          Apple cider -- unpasteurized
   3      cups          Beef broth
   1      cup           Water
   2      tablespoons   Brandy
   6      slices        Italian bread -- 1/2" thick
                        toasted
   3      ounces        Roquefort cheese

In a heavy kettle cook the onions in the oil over medium heat, stirring occasionally, 
about an hour, or until golden brown. Stir in the cider, broth, water, brandy
 and salt and pepper to taste. Simmer uncovered for 20 minutes. 
 Arrange the toast slices on a baking sheet, sprinkle on the cheese
 and broil under a preheated broiler until cheese begins to melt.
Ladle the soup into bowls and float a crouton on top. 
A sprinkle of minced parsley on top looks nice.

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