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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: 1) In a soup pot, melt 1/4 cup (4 tablespoons) of the butter over low heat.
2) Add the onion, cover and cook, stirring occasionally, until soft and just beginning to color, about 25 minutes.
3) Uncover and increase heat to medium and cook until onion is deep golden and almost caramelized, about 25 minutes longer.
4) Add the cider and beef broth to the caramelized onion and bring to a boil over medium-high heat. Season to taste with salt and pepper. Reduce the heat to low and simmer, uncovered, for 30 minutes. (At this point, the soup can be refrigerated, uncovered, until cool, then tightly covered and stored for up to 3 days; reheat before proceeding.)
5) Preheat oven to 325 degrees.
6) Slice the baguette into slices about 1/2 inch thick.
7) Melt the remaining 1/4 cup of butter and brush both sides of the bread slices. Arrange the bread in a single layer on a baking sheet and bake until crisp and golden, about 25 minutes.
8) Just before serving, heat the soup to boiling. Preheat a broiler.
9) Place 3 slices of toasted bread in the bottom of each individual heat-resistant bowl or crock. Ladle the soup into the bowls.
10) Sprinkle some blue cheese, then some cheddar on top of each bowl.
11) Place under the broiler until the cheese is bubbly and beginning to brown, 2 to 3 minutes. Serve piping hot.
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