Step 1

BUTTER AND ONIONS: Melt butter in a large (5.5-quart or greater) heavy cast iron pot over medium heat. Once melted, add onions and stir to coat in butter. Turn heat down to medium low. Cook for 30 minutes, stirring every few minutes, until the onions have softened and are semi transparent.

Step 2

ONIONS, CONTINUED: Add 1 teaspoon fine sea salt and increase heat to medium high. Cook for another 20-30 minutes, stirring more regularly, until onions are deep golden and sweet.

Step 3

DEGLAZE: Add apple cider and scrape the bottom of the pot. Simmer for 2-3 minutes or until mostly evaporated into the onions. Sprinkle flour on the onions and cook, stirring constantly for 1 minute.

Step 4

SIMMER: Add in the chicken stock, both cans of beef consommé, thyme, bay leaves, and parsley. Stir. Bring to a gentle simmer and then cover and simmer for 20-25  minutes. Taste and season with salt and pepper. Remove herbs and discard.

Step 5

(OVEN-SAFE BOWLS) BROIL: Cut bread to fit on top of the bowls. Place the oven rack in the top 1/3 of the oven. Preheat the oven to a high broil. Set out bread slices on a lined sheet pan and broil one side of bread until toasted and lightly golden, about 30 seconds to a minute, and then remove. Ladle soup into oven-safe bowls or crocks leaving about an inch of space at the top. Place bowls on the same sheet pan used for the bread. Add bread, toasted side down, on top of the bowls and then top the bread with grated cheese (about 2-3 tablespoons per bowl). Broil, watching very closely, until the cheese is melted, about 1-2 minutes. Remove, garnish with fresh thyme if desired and enjoy immediately.

Step 6

(NO OVEN-SAFE BOWLS) CHEESY BREAD TOPPING: Place oven rack in the top 1/3 of oven. Preheat the oven to a high broil. Set out bread slices on a sheet pan and broil one side of bread until toasted and lightly golden, about 30 seconds to a minute. Then remove and sprinkle on cheese (about 2-3 tablespoons per piece of bread). Return to the oven and broil, watching very closely, until the cheese is melted, about 1-2 minutes. Ladle soup into bowls leaving about an inch of space at the top. Use a metal spatula to transfer cheesy bread on top of the soup bowls. Garnish with fresh thyme if desired and enjoy immediately.