Onion soup

8 – 10 large sweet onions, sliced thin
4 T. clarified butter
kosher salt
10 oz. Dry white wine
10 oz. Beef stock
10 oz. Chicken stock
10 oz. Apple cider
bouquet garni:
2 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
2-4 oz. Cognac

In a heavy stockpot melt butter over medium-low heat, add a layer of onion to cover the bottom of the pot, sprinkle with salt and add another layer about as thick as the first, sprinkle with salt and continue like this until all the onion has been added to the pot.

Cook over medium-low heat for 45 – 60 minutes until the onions have been reduced and are caramelized to a deep brown color.

Add wine, increase heat to medium-high and reduce wine for 10 – 15 minutes, add broth, cider and bouquet garni, simmer for 20 minutes.

Turn off heat, remove bouquet, then stir in cognac just before serving.