Instructions: In a large pot, combine the first six ingredients and bring to a gentle boil. Reduce heat to simmer and cook for 1 hour.

In a large skillet, melt the butter and saute the onions for 3 to 5 minutes. Add the 1 teaspoon salt and the sugar and saute for 4 to 5 minutes more, or until the onions are browned and thoroughly cooked.

Deglaze the skillet with the sherry and add the onion mixture to the cider mixture. Simmer for 1 hour.

Ladle the soup into small, ovenproof soup bowls and top each serving with 3 garlic croutons. Divide both cheeses among the servings and place the bowls in the oven. Brown under the broiler for 1 to 2 minutes. Garnish with the diced apples and the chives and serve immediately.

YIELD: 8 SERVINGS

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