3 lbs large onions
1 stick butter
2 tsps sugar
3 cups strong beef broth preferably home made
2 1/2 cups fresh unfiltered apple cider (do not use apple juice)
1 tsp dried thyme leaves
1 tsp garlic powder
1 bay leaf
Cut the onions in half through the stem end. Cut lengthwise into thin slices
Melt butter in heavy soup pot. Add onions & cook over high heat, stirring until softened and very dark brown. Add broth, cider & seasonings. Cook & scrape the bottom of the pot. Bring to a slow boil, cover & cook about 30 minutes.
Add salt & pepper to taste.
Serve topped with a thick slice of crusty bread covered with melted Gruyere cheese.