Onion Soup with Apple Cider               

 tags (edit): Winter Fall Bon Appetit Magazine @Vogel @Try Soon! Soup  

 

Heat leftover apple cider with a cinnamon stick on the stovetop. It makes a great warm drink -- and instant aromatherapy.

Ingredients

4 tablespoons Unsalted butter
3 tablespoons Olive oil
6 large Onions (about 3.5 pounds), halved, thinly sliced
3 cups Low-sodium chicken broth
2 1/2 cups Bottled apple cider
12 large Thyme sprigs
Fresh thyme chopped
 

Instructions
 Melted butter with oil in large pot over medium-high heat. Add onions; sauté until soft and dark brown, about 20 minutes. Add chicken broth, cider, and thyme sprigs. Bring to boil. Reduce heat; season with salt and pepper. Simmer soup, uncovered, 25 minutes. Discard thyme sprigs. (Soup can be made one day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.) Divide among 6 soup bowls, garnish with chopped thyme, and serve.


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Yields: 6 Servings
     Bon Appétit magazine, October 2004, page 80

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