MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scrumpy Cider & Onion Soup w/Welsh Rarebit Croutons
 Categories: Vegetables, Breads, Fruits, Cheese
      Yield: 8 Servings
 
MMMMM----------------------------SOUP---------------------------------
      3    Very large onions; sliced
           - fine
     25 g  Butter
      2 cl Garlic; crushed
      1 ts Dark muscavado sugar
      1 l  Vegetable stock
      1 ts Marmite
    275 ml Scrumpy cider; as alcoholic
           - as you can find
MMMMM--------------------------CROUTONS-------------------------------
      1    Mini/half baguette sliced
           - diagonally in 1" slices
      1    Egg yolk
      2    Spring onions; fine chopped
    150 g  Grated cheese *
      3 tb Scrumpy cider
 
  * vintage Cheddar if possible or a mixture of gruyere
  and cheddar would work well.
  
  In a large saucepan, melt the butter and add the sliced
  onions, garlic and sugar. Cook on a fairly high heat
  until starting to colour then reduce the heat down to
  the very lowest possible on your stove and leave to cook
  for at least 30 minutes until they are almost on the
  point of collapse. The bottom of your pan will be
  covered in brown and caramelised gunk - this is ideal,
  it will taste delicious later on.
  
  Pour in the stock, Marmite and cider, scrape the bottom
  of the pan to dislodge the sticky goo (see above), turn
  up the heat, and once it has come to the boil leave to
  simmer gently without a lid for 45 minutes to an hour
  until reduced. This can be done well in advance and just
  reheated when you want to serve it.
  
  For the croutons, preheat the grill to its highest
  setting. Place 6 slices of bread under the grill, (and
  keep an eagle eye on them as they turn to charcoal in
  seconds when your back is turned). Turn them over to
  toast both sides.
  
  In a bowl, combine the egg yolk, cheese, spring onions
  and cider and spoon this over each slice of toast,
  drizzling any liquid remaining in the bowl over the top.
  
  Toast under the grill until golden brown and bubbling.
  As this was a main course, I served a greedy 3 croutons
  per person, but if its a starter one will suffice!
  
  Author: Kate Ford
  
  RECIPE FROM: 
https://www.thevegspace.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM
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