Onion Cider Soup

If you don't like onions, stop reading this. If you do like onions-try this recipe! It is a great twist on French Onion Soup. We loved it!

Onion Cider Soup

3 tbsp butter

6 medium onions, thinly sliced

1 bay leaf

1 tsp thyme

salt and pepper

2 small gala or golden delicious apples, peeled and chopped

2 cups cloudy apple cider

1 qt beef stock

1/4 cup olive oil

1 tsp hot sauce

1 clove garlic, peeled and crushed or grated

1 baguette, cut into 12 slices about 1 1/2 inches thick

1 1/2 cups shredded extra sharp white cheddar cheese

2 tbsp thyme

Preheat oven to 325*. Heat a soup pot over med/med-high heat. Melt butter and add onions, bay leaf, thyme, salt and pepper. Cook onions until very soft and light caramel in color, about 20 minutes.

Add apples, stir to combine and cook 10 minutes more. Stir in cider and stock. Bring to a boil and let reduce, about 10 minutes.

For the croutons, in a small saucepan, heat olive oil with hot sauce and grated garlic. Let oil infuse a couple of minutes, then brush the bread slices with oil mixture. Arrange slices on a cooling rack set over a baking sheet and bake until crisp, 5-6 minutes. Top toast with a mound of cheese and a sprinkle of thyme. Bake 2 minutes more to melt the cheese.

Serve soup in bowls with 3 croutons each.

Serves 4