French Onion Soup

10             Sweet Onions (like Vidalia's)

3 T            Butter

1 t             Salt

2 C           White Wine

10 oz         Beef consommé

10 oz         Chicken broth

10 oz         Apple cider, unfiltered

                  Bouquet garni: thyme sprigs, bay leaf and parsley

1 loaf         Country style bread

                  Kosher salt

                  Black pepper, fresh

1 C            Gruyere cheese, grated

splash         Cognac (optional)

Trim the ends off the onions then slice in half, end to end. Peel and slice into fine, half moon shapes. Set electric skillet to 300 and add butter. Melt butter then add a layer of onions. Sprinkle with a little salt. Repeat layers until all onions are in the skillet. Leave alone for 15 to 20 minutes. Then, stir occasionally until the onions are reduced to about 2 cups and dark brown (around 45 minutes). Do not worry about burning.

Add enough wine to cover the onions and turn heat to high. Reduce the wine to syrup then add consommé, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Cut bread into croutons to fit soup bowls (use oven proof bowls only). Preheat broiler. Toast 1 side of the croutons.

Salt and pepper the soup and add cognac if desired. Ladle into crocks. Place crouton toasted side down on top of soup. Top crouton with grated cheese. Place directly under broiler and broil until cheese is bubbly and golden brown.

Yield:    8 servings