INGREDIENTS

  • 4 tablespoons butter
  • 3 tablespoons olive oil
  • 3 1/2 lbs onions , halved and thinly sliced
  • 3 cups chicken broth
  • 2 1/2 cups apple cider
  • 12 sprigs thyme

DIRECTIONS

  1. Melt butter with oil in large pot over medium-high heat.
  2. Add onions. Saute until soft and browned (about 20 minutes).
  3. Add chicken broth, cider, and thyme.
  4. Bring to a boil.
  5. Reduce heat; season with salt and pepper.
  6. Simmer soup, uncovered, 25 minutes.
  7. Discard thyme sprigs.
  8. Serve garnished with fresh chopped thyme.