Recipe adapted from Bon Appétit
Heat leftover apple cider with a cinnamon stick on the stove top. It makes a great warm drink — and instant aromatherapy.
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
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. Serves 6.
Per serving: 279 calories; 15 g fat (6 g saturated fat; 48 percent calories from fat); 33 g carbohydrates; 22 mg cholesterol; 298 mg sodium; 4 g protein; 5 g fiber.
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