Instructions: In a large pot, melt butter and cook onion uncovered, until it turns a golden brown color, about 30 minutes. Add cider and stock, bring to a boil, then simmer for about 30 minutes. Add salt and pepper to taste. Preheat broiler. Ladle soup into ovenproof bowls, leaving a 1/4 to 1/2 inch space at the top. Float a slice of whatever bread yhou are using on top of the soup. Top with cheese and place in broiler just until cheese is bubbly and light browned. Serve with a salad for a terrific meal on a chilly night.

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