Creamed onion soup by Mark Hix

Ingredients (Serves 4)

• 1 tbsp vegetable oil
• 5 medium onions, peeled and thinly sliced
• 1 tsp fresh thyme leaves, chopped, plus sprigs to garnish
• 25g/1oz butter
• 1 tbsp plain flour
• 1 ltr/13⁄4pt vegetable stock, made with two good stock cubes and 1-2 tbsp Gaymer’s Orchard Reserve cider
• Salt and freshly ground black pepper
• 2 tbsp double cream