Onion and Cider Soup

Cider adds zing to this classic French onion soup. Top it off with some Camembert cheese, which you can find in most any supermarket, and a slice of toasted baguette, and you've got a hearty fall or winter meal.
1 stick butter
3 pounds, 5 ounces of onions, very thinly sliced
Water
1 tablespoon sugar (optional)
1 cup apple cider
4 cups chicken broth
Leaves from 3 sprigs of fresh thyme
8 slices of baguette, toasted
1 small wheel of Camembert (no need to remove rind)
1 tablespoon butter, melted
Melt the butter in a heavy-bottomed saucepan and add the onions. Saute them gently, stirring often until they soften. Add a splash of water, cover and sweat the onions until they are very soft and starting to caramelize. Cook about 50 minutes. Add a splash of water every now and then and turn the onions over in the buttery juices.
Uncover and turn up the heat to medium so that the juices evaporate and onions caramelize. Add sugar, if desired, to help speed up the caramelization.
When the onions are dark brown, add the cider, stock and thyme and bring to boil. Simmer for 10 minutes. Cut Camembert into slices or small wedges.
Ladle into 8 oven-proof soup bowls. Add a slice or two of baguette atop each bowl and add a slice of Camembert on top. Brush with melted butter and run under broiler until golden and bubbly. Serves 8.
Per serving: 348 calories; 22 g fat (13 g saturated fat; 57 percent calories from fat); 28 g carbohydrates; 59 mg cholesterol; 795 mg sodium; 11 g protein; 4 g fiber.