Recipe for English Onion Soup

2 ounces butter

6 large Spanish onions, peeled  and julienned

2 sprigs thyme

1, 12-ounce bottle hard cider

2 quarts beef stock

Hard, crusty bread

8 ounces aged cheddar cheeses, cut into four portions

Salt and pepper

1. Melt butter in a large Dutch oven over medium heat. Add onions and caramelize until tender and slightly brown. Add thyme and cider, turn heat to low, and simmer for 10 minutes. Add beef stock, cover, and simmer for approximately 1 hour. Season soup with salt and pepper.

2. Set oven to low broil. Place a thin slice of bread in the bottom of each of four soup crocks. Cover with soup and top with cheese. Melt under broiler until brown, and serve.

- From Whip Tavern chef Wyatt Lash

Per serving: 524 calories, 23 grams protein, 36 grams carbohydrates, 17 grams sugar, 32 grams fat, 90 milligrams cholesterol, 2,125 milligrams sodium, 4 grams dietary fiber.