Onion Soup with Apple Cider and Thyme

By vail28

Ingredients

• * 1-1/2 pounds large onions
• * 4 tablespoons unsalted butter
• * 1-1/2 cups chicken broth
• * 1-1/4 cups fresh apple cider
• * 5 sprigs fresh thyme, plus more leaves for garnish
• * 1 cup freshly grated Parmigiano-Reggiano

Details

Servings 6
Adapted from webmail.earthlink.net

Preparation

Step 1

1. Cut the onions in half through the stem end. Cut lengthwise into thin slices.
2. Melt the butter in a 4-quart pot. Add the onions and cook over high heat, stirring, until softened and very dark brown, about 10 minutes. Add the broth, cider, and thyme sprigs; scrape the bottom of the pot and bring to a rapid boil. Reduce heat and cook, stirring often, until the onions are very soft, 25 minutes. Add salt and pepper.
3. Leave as is, or puree in a food processor until smooth. Sprinkle with the Parmesan and thyme