French Onion Soup

yummmmmmmm! (that's all I have to say!)

5 sweet onions

3 tablespoons of butter
salt

2 cups of white wine (we used a Chardonnay)

3 cups beef broth

10 oz. apple cider

2 bay leaves

Splash of Cognac

French bread and shredded Gruyere cheese (similar to Swiss)

Thinly slice all the onions into "half moons", set aside. Melt the butter over medium high heat on the stove and add a layer of onions, sprinkle with salt, add another layer of onions and more salt until all the onions are in the pan. Let the onions cook for at least 20 minutes before trying to stir. Stir frequently till onions caramelize to a brown color, the recipe said 45 minutes to an hour but ours took about an hour and 20 minutes-- don't rush them! When onions are caramelized add 2 cups of white wine and heat on high till wine turns syrup-like (about 10 minutes). Add in beef broth, apple cider, cognac, and bay leaves and reduce to a simmer. Let soup simmer for 15-20 minutes. While simmering, cut up the bread and toast in the oven for a few minutes. Add the soup to an oven safe bowl, top with bread and cheese and put under the broiler for about 2 minutes. We had seconds it was so good. Enjoy!