Note: Fair warning: This will make your house smell like onions for DAYS! This recipe is fancy, but inexpensive to make (especially if you make your own stock). Serve with a slice of crusty bread in the soup, top with your favorite cheese & broil for a minute or two. I started using seasoned croutons instead of bread which adds a nice touch.
3 lb onions, peeled and roughly chopped
1 Tbsp crushed garlic
4 Tbsp butter
2 Tbsp Apple Cider Vinegar
1/2 cup Apple Cider (or Apple Juice)
2 cups stock (turkey is fabulous, but use whatever you have!)
3 cups water
1/4 tsp ground pepper
1 1/2 tsp salt
1 tsp ground thyme
1 tsp coarsely ground rosemary (I used my mortar & pestle; I don't like little sticks of rosemary in my soup)
1) Caramelize onions and garlic in butter over medium-low heat. This will take about 45-60 minutes. Keep an eye on it, stirring as necessary. You do not want it to burn!!
2) De-glaze the pan with 2 Tbsp of apple cider vinegar. If you need more liquid to finish de-glazing the pan, add a little water, don't use more vinegar.
3) Add apple cider, stock, water, and all off the spices. Simmer for at least 30 minutes. You can also dump the caramelized onions and everything else in a crockpot on low for at least 4 hours or on high for at least 2 hours. The longer it simmers, the better the flavor will be.