Today is the epitome of what I like to call a "Soup Day". When the weather turns brisk, fresh apple cider abounds and you're in the mood for a belly-warmer, this soup is darn near perfect. I don't recall where I found the original recipe (maybe Bon Appetit?), but it's a keeper. I've modified it for vegetarian friends by omitting the butter and using only olive oil and vegetable broth and it's still great. I typically use beef broth instead of the chicken the original recipe calls for, as I think it imparts a richer flavor.

Onion Soup with Apple Cider

4 T unsalted butter

3 T olive oil

6 large onions (3-4 if using very large Vidalia or sweet onions), halved and thinly sliced

3 C chicken broth (alternatively, beef or vegetable broth work well too)

2 ½ C apple cider

12 large sprigs fresh thyme

Chopped fresh thyme for garnish

Melt oil and butter over med-high heat in large, heavy-bottomed pot. Saute onions for 20 mins. Or until caramelized, stirring occasionally. Add broth, cider, and sprigs, and bring to a boil. Lower heat and simmer 30 mins. Discard thyme sprigs, pour into serving bowls, and garnish with chopped thyme.