MONIA’S APPLE & ONION SOUP

250 ml (1 cup) sharp cheddar (or other cheese of your choice)

1 envelop of onion soup

15 ml (1 tbsp.) butter

1 medium sized yellow onion, peeled

60 ml (¼ cup) olive oil

250 ml (1 cup) H77 apple juice

125 ml (½ cup) Sortilège maple whiskey

180 ml (¾ cup) water

Salt and pepper to taste

Stale or fresh bread to taste (⅓ of a baguette)

Preheat the oven to 180°C (350°F).

On a cutting board, cut large bread croutons, place them in the baking tray and brush them with olive oil. Season with salt and pepper.

Bake for 4 minutes and set aside.

Grate the cheese and set aside.

Cut the onion in half, then into thin slices.

Melt the butter in a pot over medium heat, add the onions and brown them.

Deglaze with maple whiskey.

Using a wooden spoon, dislodge the cooking juices from the bottom of the pan.

Add the H77 juice, water and the onion soup sachet. Mix well.

Adjust the seasoning if necessary.

Divide the broth among four ramekins and place the croutons there, then the cheese.

Grill in the oven (broil) for 2 to 3 minutes, until the cheese is nicely browned.