Ingredients:
4 medium yellow onions
4 tbsp. butter
3 cloves garlic, minced
2 bay leaves
salt & pepper to taste
1 c. dry white wine
1 qt. (4 c.) beef stock
1/2 c. apple cider
2 tbsp. Worcestershire sauce
French bread, cubed or sliced
8 oz. shredded cheese
Instructions:
1. Thinly slice onions. (This is the hard part. I usually do it as quickly as I can, out in the garage, as not to stink up my kitchen!) Melt butter in large pot over medium heat. Add onions, garlic, bay leaves, and salt & pepper. Gently caramelize, about 30 minutes.
2. Deglaze pan with wine and let reduce for a few minutes. Add beef stock, apple cider, and Worcestershire sauce. Simmer 15 minutes. Remove bay leaves before serving.
3. Meanwhile, toast bread in oven at 250 degrees for about 15 minutes. Top with cheese and broil 2-3 minutes to melt cheese. Top each bowl of soup with toast/croutons, or serve on the side.