French Onion Soup

Ingredients:

3 large sweet onions
1 1/2 tablespoons butter
5 ounces beef consume
5 ounces chicken broth
5 ounces apple juice or cider
1/2 cup dry white wine
1 loaf Ciabatta bread
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 teaspoon Kosher salt
Ground black pepper
1/2 cup Gruyere or Fontina cheese

Directions:

Set electric skillet to 300 degrees and add butter.
Thinly slice onions and cut slices into halves.
Once butter has melted add a layer of onions and sprinkle with a little Kosher salt. Repeat layering onions and salt until all onions are in the skillet.
Cover, and let cook, undisturbed, for 20 minutes; then stir occasionally, allowing the onions to turn dark mahogany and reduce to about a cup. (About 1/2 hour).

Add wine, turn heat to high, and reduce the wine to a syrup consistency.
Add consume, chicken broth, apple cider, salt & pepper and bouquet-garni.
Reduce heat and simmer 20 minutes.

Prepare Bread Rounds
Place oven rack in top 1/3 of oven and pre-heat the broiler.
Slice the bread in half to make a large bun.
Cut top and bottom crusts from the bread and cut rounds to fit oven safe soup bowls.
Place the rounds on a baking sheet and place under broiler for 1 minute to lightly brown.

Final Assembly
Remove and discard the bouquet-garni.
Ladle soup into crocks leaving at least one inch to the lip.
Place bread round, toasted side down, on top of soup and cover with grated cheese.
Broil 1 to 2 minutes until cheese is lightly golden brown.
Serve hot.  Serves 4