French Onion Soup

Ingredients

• 5 sweet onions (like Vidalias) or a mix of sweet and red onions (about 4 pounds)
• 3 tablespoons butter
• 1 teaspoon salt
• 2 cups white wine
• 10 ounces canned beef consommé
• 10 ounces chicken broth
• 10 ounces apple cider (unfiltered is best)
• Bouquet garni (thyme sprigs, bay leaf, and parsley tied with kitchen string)
• 1 loaf country bread
• Kosher salt and ground black pepper
• Splash of Cognac (optional)
• 1 cup Gruyère or Fontina cheese, grated

Instructions

1. Trim the ends off each onion, halve lengthwise, remove peel, and finely slice into half-moon shapes. Set electric skillet to 300°F (or use a large pot on medium heat) and add butter.
2. Once butter has melted, add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Don't stir for the first 15-20 minutes while they sweat down.
3. After they've sweated, stir occasionally until onions are dark mahogany and reduced to about 2 cups. This takes 45 minutes to 1 hour. Don't worry about them browning — that's what you want.
4. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency.
5. Add beef consommé, chicken broth, apple cider, and bouquet garni. Reduce heat and simmer 15-20 minutes.
6. Place oven rack in top third of oven and heat broiler. Cut country bread into rounds large enough to fit the mouth of oven-safe soup crocks. Place slices on a baking sheet and broil for 1 minute.
7. Season soup with salt, pepper, and cognac if using. Remove bouquet garni and ladle soup into crocks, leaving one inch to the lip.
8. Place toasted bread round (toasted side down) on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1-2 minutes.