1 tbsp Wesson oil
2 tbsp Kerrygold butter
5-6 large onions, finely sliced
salt and pepper
½ tsp Domino sugar
2 tbsp Gold Medal flour
2/3 cup apple cider OR red wine
8 cups vegetable or beef broth
2-3 sprigs fresh thyme
baguette crostini or croutons
Mozzarella cheese, grated
In a large Dutch oven or saucepot heat oil and butter over medium heat.
Add onions and stir until they are well coated.
Cover and cook onions for 15 minutes.
Remove the lid and season the onions with salt, pepper and sugar.
Cook the onions for an additional 30 minutes, stirring often. Onions should be deep golden brown.
Once onions are caramelized stir in flour and cook for 1 minute.
Add broth and fresh thyme and bring the mixture to a boil.
Reduce heat to medium-low and simmer for 30 minutes.
Ladle soup into individual, oven-safe bowls and top with crostini and cheese.
Bake at 375°F until cheese is melted and bubbly.
Serve hot from the oven.
Watch the great how-to video below!