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Yield |4 servings soup and 2 slices garlic cheese toast

  • 3 onions sliced into half moons (3 Vidalia or 1 yellow, 1 red, 1 white)
  • 1 ½ Tbsp butter
  • ½ tsp salt
  • 1 cup white wine
  • 1 ½ cups low sodium beef broth
  • 1 ½ cups low sodium chicken broth
  • 5 oz. apple cider
  • 3 cloves garlic (unpeeled)
  • 2 tsp olive oil
  • Thyme sprigs, bay leaf and parsley
  • Butcher’s twine
  • Pinch of pepper
  • 1 cup Gruyère cheese, grated
  • 1 country loaf, cut into 6 3-inch strips

| Preparation | Preheat oven to 350°F. Cut onions into half-moons (slice the onion in half) into ¼-inch slices. Place large, high-walled 12" skillet over medium-low heat and add butter. Add onions and salt in layers then let sit untouched for 15 minutes. Then, stir the onions and let them cook down for another 45 minutes, stirring every 10 minutes or so. The onions should be dark brown in color. Because you are caramelizing the onions, some burning is acceptable. While the onions are cooking, wrap garlic cloves (unpeeled) in foil with 1 teaspoon olive oil and pepper, and place on baking sheet. Roast for 30 minutes. Increase skillet heat to high. Add wine to skillet and reduce to syrup consistency, about 8 minutes. Add apple cider, beef broth and chicken broth. Bind thyme, bay and parsley with butcher’s twine and add to soup. Season with pepper to taste. Turn heat down to low and cook for 20–30 minutes. Remove herbs before serving. Brush bread with 1 teaspoon olive oil and toast in oven for 6–10 minutes as desired. Cool garlic, remove from peel and spread over toasted bread. Add 1 tablespoon Gruyère to toast and melt cheese under broiler. Top soup with shredded Gruyère cheese (about 2½ tablespoons).

Nutrition Information (4 servings soup, about 1.5 cups each with 2 small slices toast): 431 calories, 16g fat, 508mg sodium, 36g carbohydrate, 2g fiber, 17g protein.