Onion Soup with Apple Cider
4 tbsp. butter
3 tbsp. olive oil
6 large onions
3 cups low-salt chicken broth
12 large thyme sprigs
Chopped, fresh thyme
Melt butter with oil in a 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. Garnish with chopped
thyme.
