Caramelized Onion and Savoy Cabbage Chowder with Thyme

• 1/2 cup apple cider
• 1 Tbs. low-sodium soy sauce
• 2 tsp. apple cider vinegar
• 2 Tbs. olive oil, divided
• 2 Tbs. unsalted butter, divided
• 12 oz. savoy cabbage, cut into large dice (6 to 7 cups)
• 3 large onions, cut into large dice (1 1/2 lb.)
• 3 cloves garlic, minced (1 Tbs.)
• 2 Tbs. fresh thyme leaves, roughly chopped, divided
• 3 cups Cheese Croutons (recipe, p. 61)

1. Combine apple cider, soy sauce, and vinegar in small bowl.
2. Heat 1 Tbs.
3. olive oil and 1 Tbs.
4. butter in skillet over medium-high heat.
5. Add cabbage, and season with salt, if desired.
6. Cook 5 to 7 minutes, stirring occasionally.
7. Transfer to shallow bowl.
8. Heat remaining 1 Tbs.
9. oil and 1 Tbs.
10. butter in large Dutch oven over medium heat.
11. Add onions, and season with salt, if desired.
12. Cover, and cook 8 to 10 minutes, or until onions are softened, stirring occasionally.
13. Uncover, and cook 16 to 18 minutes, or until onions are golden brown.
14. Add garlic, 1 1/2 Tbs.
15. thyme, and apple cider mixture, stirring to scrape up browned bits on pan bottom.
16. Bring to a simmer, and cook 1 minute.
17. Add cabbage and 5 cups water, and bring to a boil.
18. Reduce heat to medium-low, partially cover, and cook 15 minutes.
19. Serve topped with Cheese Croutons and remaining 1 1/2 tsp.
20. thyme.

apple cider, soy sauce, apple cider vinegar, olive oil, unsalted butter, savoy cabbage, onions, garlic, thyme, cheese croutons

Taken from www.vegetariantimes.com/recipe/caramelized-onion-and-savoy-cabbage-chowder-with-thyme/ (may not work)