Onion Soup with Apple Cider and Thyme

Onion Soup with Apple Cider and Thyme

from Sylvia’s Table by Liz Neumark

Ingredients

• 5 large onions (about 1 1/2 pounds)

• 2 tablespoons unsalted butter

• 1 1/2 tablespoons olive oil

• 3 cups chicken or beef stock, homemade or good-quality store bought

• 1 1/4 cups fresh apple cider

• 1 bunch fresh thyme

• Salt and freshly ground pepper

• 1/2 cup freshly grated Pamrigiano-Reggiano

Procedure

Peel the onions and cut them in half through the root end. Place the halves flat on a cutting board and cut across into thin slices (1/8 to 1/2 inch thick).

Put the butter and oil in a 4-quart pot over medium heat. When the butter is melted, add the onions and raise the heat to medium-high . Cook the onions, stirring frequently, for at least 20 minutes, until they soften and become very dark brown, raising the heat if necessary. Pay attention—you want a deep caramel color, but if the onions burn, the soup will be bitter. Add the stock and cider to deglaze, scraping up any browned bits, and and bring to a rapid boil.

Reduce the heat and add 5 sprigs of thyme; season with salt and pepper to taste. Simmer over medium heat for 25 minutes; adjust the heat as necessary to maintain the soup at a low bubble. Stir often. When ready to serve, remove the sprigs of thyme and garnish with thyme leaves from remaining sprigs and a with a sprinkling of cheese.