Onion Soup with Apple Cider
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cups low-salt chicken broth
- Carbohydrate 39 g(13%)
- Cholesterol 20 mg(7%)
- Fat 16 g(24%)
- Fiber 6 g(24%)
- Protein 6 g(12%)
- Saturated Fat 6 g(31%)
- Sodium 52 mg(2%)
- Calories 303
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. (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.
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. (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.
