French Onion Soup
- l lb. yellow onions, sliced ¼-inch into half circles
- 2 Tbsp. unsalted butter
- ½ Tbsp. all-purpose flour
- ¼ c. apple cider.
- 3 c. beef stock
- Pinch dried thyme
- Salt and freshly ground black pepper to taste
- Small French baguette, sliced crosswise into 1/2-inch pieces
- 4 oz. Swiss cheese, grated on the large holes of a box grater
Melt butter in a heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Cook, stirring occasionally, until the onions are golden brown, beginning to caramelize, about 1 hour. Sprinkle flour over onions, and stir to coat. Add cider, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each. Layer each slice of bread with ¼ cup grated cheese. Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.