Richly caramelized onions add color and flavor to a soup when an acidic liquid, such as wine-but in this case, apple cider-is used to deglaze the pan after long, slow cooking.

1. In a stock pot over medium heat, saute onion in butter and oil until onion caramelizes, about 30 minutes. (Be careful not to burn onions. They should turn a rich brown color.) Sprinkle flour over onions. Cook, stirring well, for 1 minute more.

2. Stir in cider, lemon juice, stock, salt, and crushed peppercorns, scraping up the browned bits from the pan. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.

3. Ladle soup into a tureen or individual bowls. Top with croutons. Sprinkle grated cheese over top.

Lacto

Per Serving: 218 Cal (31% from fat), 4g Prot, 8g Fat, 27g Carb. 465mg Sod, 13mg Chol, 4g Fiber