Caramelized Apple Onion Soup

2 fat sweet yellow onions, sliced 1/8″ slender
1 tablespoon olive oil
1 tablespoon unsalted butter
4 Granny Smith apples
2 1/2 cups apple cider
1 quart vegetable broth (I utilized Pacific)
2 cloves garlic, crushed
1/2 cup light cream
3/4 tsp kosher salt and white pepper, to taste
(optional garnish) a drizzle of mild product

Directions:
In a Dutch oven, or heavy stock pot, soften the butter and oil over medium heat, then add the onions and sauté until the onions caramelize and come to be golden within shade, stirring often, more than 55 minutes, dependent on your pan and the flame. You may perhaps require to eliminate the warm to medium-lower fifty percent route during to reduce them against burning.

Though the onions are cooking, peel, main and chop the apples. While the onions are well prepared add the apples and cook 2 to 3 minutes.
Add the apple cider to deglaze the pan, scraping up any brown bits on the backside of the pan. Strengthen heat and bring to a boil, cook till the cider lessens, relating to 5 minutes.
Add the garlic and vegetable broth. bring to a boil, then remove the warm to reduced, deal with and simmer carefully 30 minutes. add product and simmer 10 minutes. Puree in a blender in batches or getting an immersion blender. Transform seasoning with salt & white pepper. serve