INGREDIENTS:
- 3 lbs (1.5 kg) onions, thinly sliced
- 2 shallots
- 4 tbsp (60 mL) olive oil
- 1 Green Mountain hot apple cider mix K-Cup pod
- 4 cups (1 L) beef broth
- 4 cups (1 L) chicken broth
- 1 tbsp (15 mL) dried thyme
- 6 slices Parisian bread
- 3 cups (750 mL) Emmental cheese, grated
- Salt and pepper to taste
DIRECTIONS:
- In a saucepan, heat the olive oil over medium heat, add onions and shallots and stir. Cook for approximately 20 minutes or until the onions are caramelized. Lower heat as required.
- Brew 125 mL (4 oz) of Green Mountain hot apple cider.
- Deglaze onions and shallots with the Green Mountain hot apple cider. Make sure you scrape the juices from the saucepan.
- Add broth, thyme, salt and pepper. Reduce heat and let simmer for 30 minutes. Meanwhile, place the slices of bread on a baking sheet and put it in the oven at 200 C (400 F) for about 10 minutes.
- Pour the soup into six bowls. Add a slice of bread and grated cheese to each; then broil.
