• 5 sweet onions or a combination of Sweet and red (about 4 lbs.)
• 3 tbs. butter
• Kosher salt
• 2 cups white wine
• 1 ½ cups canned beef consommè
• 1 ¼ cups chicken broth
• 1 ¼ cups apple cider
• Bouquet garni: thyme sprigs, bay leaf, and parsley tied together with kitchen string
• 1 loaf country-style bread
• black pepper
• 1 cup grated fontina or gruyere cheese

Directions:
~Trim the ends from each onion, then halve lengthwise. Remove peel and finely slice into half-moon shapes.
~Heat a non-stick pan over low heat. Add the butter. Once the butter has melted, add a layer of onions and sprinkle with salt. Repeat, layering onions and salt until all onions are in the skillet. DonÕt stir until the onions have wilted and sweated down, about 15 to 20 minutes. Stir occasionally until the onions are a dark mahogany color and reduced to approximately 2 cups. This should take an additional 45 minutes.
~Add enough of the wine to cover the onions and turn heat to high, reducing the wine to a syrupy consistency. Add consommˇ, chicken broth, apple cider and bouquet garni. Reduce the heat and simmer 15 - 20 minutes.
~Place oven rack in top third of oven, heat broiler. Cut bread in rounds large enough to fit mouth of oven safe soup cocks. Place the slices on a baking sheet and broil 1 minute, watching carefully.
~Season soup with salt and black pepper to taste. Remove bouquet garni and ladle soup into crocks 1-inch below lip. Place bread, toasted side down, on top of soup and top with cheese. Broil until cheese is bubbly and golden.