Red Onion Soup with Apple Cider
2 Tbsp unsalted butter
1 1/4 pounds red onions, thinly sliced
2 tsp all purpose flour
1 tsp minced garlic
3 cups beef stock or canned beef broth
3 cups chicken stock or canned chicken broth
1/2 cup white wine
1/2 cup apple cider
1 bay leaf
1 1/2 tsp dried thyme, crumbled
salt and pepper
1 French bread baguette, sliced 1/2 inch thick
Freshly grated Swiss cheese
Melt butter in heavy large saucepan over medium heat. Add onions and cook until light golden brown, stirring frequently, about 20 minutes. Add flour and stir 2 minutes. Add garlic and stir 1 minute. Add both stocks, wine, cider, and bay leaf. Bring to a boil, skimming surface occasionally. Add thyme, reduce heat and simmer 40 minutes. Season with salt and pepper. Preheat broiler. Place bread slices on baking sheet. Top with cheese. Broil until cheese melts. Ladle soup into bowls. Top with crouton. Pass remaining croutons separately. Makes 4 servings.
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