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Onion Soup with Apple Cider

3.7

(17)

Image may contain Bowl Food Dish Meal Cutlery Spoon Soup Bowl and Soup
Onion Soup with Apple CiderMark Thomas

Heat leftover apple cider with a cinnamon stick on the stove top. It makes a great warm drink—and instant aromatherapy.

Recipe information

  • Yield

    Makes 6 servings

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

Preparation

  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.

TagsSoupSoup/StewApple CiderBeveragesOnionRoot VegetableVegetableStarterDinnerGluten FreeNut FreeEasy5 Ingredients or FewerSauteSimmerWinterFallBon Appétit
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