8 medium onions, cut "apple-style" into eights
2 10oz cans of beef stock
10 oz apple cider
3 tbl butter
2c Fontina cheese (or your preference)
4 slices toasted French bread
Separate onion "wedges" into petals and add to large heavy skillet along with butter. Cook covered over low heat until caramelized. (It takes longer than you think, probably over 30 minutes.) Stir occasionally. Add the stock and cider to onions and simmer for 30 minutes over low heat. (My friend added apple cider vinegar...don't do that!) Portion into oven-proof bowls, float a slice of bread and cover with equal amounts of cheese. Broil until lightly browned and bubbly. Serve immediately. (Report back how many people say: "There's a subtle difference in this, but I like it!" The cider does make a difference!)
I LOVE French onion soup so much. I rarely have it, but your recipe may change that ; )
Yes! The cider is what really interests me. Will save!