French Onion and Apple Soup

French Onion and Apple Soup

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    Tbsp unsalted butter

  • 15

    cups sliced yellow onion, about 4 lbs.

  • ¾

    tsp black pepper

  • 1

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

  • 3

    thyme sprigs

  • 2

    bay leaves

  • ½

    Madeira wine or dry sherry

  • 6

    cups lower sodium beef broth

  • ½

    cup apple cider

  • 1

    Tbsp sherry vinegar

  • 10½

    oz. slices sourdough bread, cut into 1" cubes

  • 2

    cups , 8oz., grated Gruyere or swiss cheese

  • Thyme leaves, optional

Directions

Melt butter in a Dutch oven over medium heat. Add onion to pan; cook for 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 till 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. Preheat broiler. Arrange bread cubes in a single layer on a jelly roll pan; broil 2 minutes or until toasted, turning after one minute. Preheat oven to 500. Ladle 1 cup of soup into 10 ovenproof soup bowls. Devide the croutons evenly among the bowls, and top each serving with about 3 Tbsp cheese. Place bowls on a jelly roll pan. Bake at 500 for 8 minutes or till cheese melts. Garnish with thyme leaves, if desired.


Nutrition

Facebook Conversations