Recipe information
Yield
6 Servings
Ingredients
4
tablespoons unsalted butter
3
tablespoons olive oil
6
large onions (about 3 1/2 pounds), halved, thinly sliced
3
cups low-salt chicken broth
2
1/2 cups bottled apple cider
12
large thyme sprigs
Chopped fresh thyme
Need to make a substitution?
Preparation
Melt butter with oil in 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. DO AHEAD Soup can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing. Divide among 6 soup bowls, garnish with chopped thyme, and serve.