Onion Soup with Apple Cider |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Heat leftover apple cider with a cinnamon stick on the stove top. It makes a great warm drink—and instant aromatherapy. Ingredients:
4 tablespoons unsalted butter |
3 tablespoons olive oil |
6 large onions (about 3 1/2 pounds), halved, thinly sliced |
3 cups low-salt chicken broth |
2 1/2 cups bottled apple cider |
12 large thyme sprigs |
chopped fresh thyme |
Directions:
1. Melt 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 1 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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