Caramelized Apple Onion Soup

Ingredients

• 2 lb sweet yellow onions (sliced 1/8" thin)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 Granny Smith apples
• 2 1/2 cup apple cider
• 1 quart vegetable broth (I used Pacific)
• 2 clove garlic (crushed)
• 1/2 cup light cream
• 3/4 tsp kosher salt and white pepper (to taste)
• optional garnish a drizzle of light cream

Instructions

1. In a Dutch oven, or heavy stock pot, melt the butter and oil over medium heat, then add the onions and sauté until the onions caramelize and become golden in color, stirring occasionally, about 55 minutes, depending on your pan and the flame. You may want to reduce the heat to medium-low half way through to prevent them from burning.
2. While the onions are cooking, peel, core and chop the apples.
3. When the onions are ready add the apples and cook 2 to 3 minutes.
4. Add the apple cider to deglaze the pan, scraping up any brown bits on the bottom of the pan.
5. Increase heat and bring to a boil, cook until the cider reduces, about 5 minutes.
6. Add the garlic and vegetable broth. Bring to a boil, then reduce the heat to low, cover and simmer gently 30 minutes.
7. Add cream and simmer low 10 minutes.
8. Puree in a blender in batches or using an immersion blender. Adjust seasoning with salt & white pepper.