Creamy French Onion Soup In Bread Bowls

1. Melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you want to slowly add the apple cider, 1/4 cup at a time, until the cider cooks into the onions. Continue to cook another 10 minutes until you've used all of the cider and the onions are deeply golden.
2. Add the garlic, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the wine, broth, Worcestershire sauce, parmesan rind, and season with salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer for 10 minutes, then stir in the cream and cook another 5 minutes. Remove the parmesan rind and discard. Season to taste with salt and pepper.
3. Meanwhile, preheat the oven to 400° F. Arrange the bread bowls on a baking sheet and toast for 10 minutes. 
4. Ladle the soup into the bread bowls and top evenly with cheese. Bake until bubbly and golden brown, 10 minutes. Top with fresh thyme or crispy sage in brown butter. Eat!