French Onion and Apple Soup

Yield: 10 servings 254 a serving

French Onion and Apple Soup
French Onion and Apple Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons unsalted butter $

  • 15

    cups sliced yellow onion (about 4 pounds) $

  • 3/4

    teaspoon black pepper $

  • 1

    Honeycrisp or Pink Lady apple, peeled, quartered, and cut into julienne strips

  • 3

    thyme sprigs

  • 2

    bay leaves

  • 1/2

    cup Madeira wine or dry sherry

  • 6

    cups lower-sodium beef broth $

  • 1/2

    cup apple cider $

  • 1

    tablespoon sherry vinegar

  • 10

    (1/2-ounce) slices sourdough bread, cut into 1-inch cubes

  • 2

    cups (8 ounces) grated Gruyère or Swiss cheese $

  • Thyme leaves (optional)

Directions

1. Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently. Continue cooking 50 minutes or until deep golden brown, stirring occasionally. Add pepper, apple, thyme sprigs, and bay leaves; cook 3 minutes or until apples soften. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Add broth and cider; bring to a boil. Reduce heat, and simmer 45 minutes. Discard bay leaves; stir in vinegar. 2. Preheat broiler. 3. Arrange bread cubes in a single layer on a jelly-roll pan; broil 2 minutes or until toasted, turning after 1 minute. 4. Preheat oven to 500°. 5. Ladle 1 cup soup into each of 10 ovenproof soup bowls. Divide the croutons evenly among bowls, and top each serving with about 3 tablespoons cheese. Place bowls on jelly-roll pan. Bake at 500° for 8 minutes or until cheese melts. Garnish with thyme leaves, if desired.

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