Ingredients
2lbssweet yellow onions,sliced ⅛-inch thin
1tbspolive oil
1tbspunsalted butter
4Granny Smith apples
2½cupsapple cider
4cupsvegetable broth,1 quart
2clovesgarlic,crushed
½cuplight cream
¾tspkosher salt and white pepper,or to taste
a drizzle of light cream,optional garnish
Preparation
In a Dutch oven or heavy stockpot, melt the butter and oil over medium heat.
Add the onions and sauté for about 55 minutes until caramelized and become golden in color, stirring occasionally, depending on the pan and the flame. Reduce the heat to medium-low halfway through to prevent them from burning.
While the onions are cooking, peel, core, and chop the apples.
When the onions are ready add the apples and cook for 2 to 3 minutes.
Add the apple cider to deglaze the pan, scraping up any brown bits on the bottom of the pan.
Increase heat and bring to a boil, cook for about 5 minutes until the cider reduces.
Add the garlic and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes. Add cream and simmer low for 10 minutes.
Puree in a blender in batches or using an immersion blender. Adjust seasoning with salt and white pepper.
