Onion Soup with Apple Cider
['4 tablespoons unsalted butter', '3 tablespoons olive oil', '6 large onions (about 3 1/2 pounds), halved, thinly sliced', '3 cups low-salt chicken broth', '2 1/2 cups bottled apple cider', '12 large thyme sprigs', 'Chopped fresh thyme']
Melt butter with oil in large pot over medium-high heat. Add onions; sauté until soft and dark brown, about 20 minutes. Add chicken broth, cider, and thyme sprigs. Bring to boil. Reduce heat; season with salt and pepper. Simmer soup, uncovered, 25 minutes. Discard thyme sprigs. (Soup can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.) Divide among 6 soup bowls, garnish with chopped thyme, and serve.
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