INGREDIENTS:
1/2 stick of butter
5 large Spanish onions
40 oz of beef stock
Crusty bread
Swiss Cheese (shredded)
1 bay leaf
1/3 tablespoon of thyme
salt and pepper to taste
1/3 cup of apple cider
DIRECTIONS:
1. Cut the onions into half moons and set aside
2. In a large pot, melt on stick of butter on low heat. Add the onions to the pot.
3. Place a piece of butter on top of each onion, add salt and pepper. Raise the heat to medium and cover for 3 minutes.
4. Add the apple cider and cover for 3 minutes.
5. Uncover the onions and stir every five minutes for 35 minutes.
6. When the onions are brown and delicious, add the beef stock, bay leaf, and thyme. Bring to a boil and then drop down to a simmer for 15 minutes. Remove the bay leaf.
7. Place the soup in a crock, add a nice piece of bread, and cover with cheese. Put the crocks on a baking sheet and place in an oven at 350 degrees for 5 minutes.
