YES! BELIEVE IT! This soup tastes like fall in a bowl! Apples and caramelized onions are simmered with cider and broth, and blended with a touch of cream. It takes a long time to make, but it's well worth the wait. The flavor is the perfect balance of savory and sweet. I made some honey and buttermilk biscuits to go with this. Made cleaning the soup up so much easier.

Ingredients:
2 pounds sweet yellow onions, sliced 1/8" thin
1 tablespoon olive oil
1 tablespoon unsalted butter (or vegan shortening)
4 Granny Smith apples
2 1/2 cups apple cider
1 quart vegetable broth
2 cloves garlic, crushed
1/2 cup light cream (or vegan dairy substitute)
3/4 tsp kosher salt and pepper, to taste

Directions:
In a Dutch oven, or heavy stock pot, melt the butter and oil over medium heat, then add the onions and sauté until the onions caramelize and become golden in color, stirring occasionally, about 50-60 minutes, depending on your pan and the flame. You may want to reduce the heat to medium-low half way through to prevent them from burning.
While the onions are cooking, peel, core and chop the apples. When the onions are ready add the apples and cook 2 to 3 minutes.
Add the apple cider to deglaze the pan, scraping up any brown bits on the bottom of the pan. Increase heat and bring to a boil, cook until the cider reduces, about 5 minutes.
Add the garlic and vegetable broth. Bring to a boil, then reduce the heat to low, cover and simmer gently 30 minutes. Add cream and simmer 10 minutes. Puree in a blender in batches or using an immersion blender. Adjust seasoning with salt & pepper.