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Apple Cider-Onion Soup


  • 1 1/4 lbs. red onions, thinly sliced
  • 2 Tbsp. margarine
  • 2 Tbsp. flour
  • 1 tsp. minced garlic
  • 3 cups canned beef broth
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  • 3 cups chicken broth
  • 1 cup apple cider
  • 1 bay leaf
  • 1 1/2 tsp. thyme
  • salt and pepper, to taste
  • 6 1/2 inch slices of French bread
  • 2 cups shredded Swiss cheese


Saute' onions in margarine in large saucepan over medium heat until golden brown. Add flour. Cook for 2 minutes, stirring constantly. Add garlic. Cook for 1 minute. Add broths, apple cider and bay leaf. Bring to a boil; skim surface. Stir in thyme. Simmer for 40 minutes. Season with salt and pepper. Preheat broiler. Place bread on baking sheet; sprinkle with cheese. Broil just until cheese melts. Ladle soup into serving bowls, discarding bay leaf. Top with cheese toast. Yield: 6 servings.

By Robin from Washington, IA


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