French Onion and Apple Soup

French Onion and Apple Soup
French Onion and Apple Soup

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

10

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

10

servings

Ingredients

  • 3

    Tbsp unsalted butter

  • 15

    cups sliced yellow onion, about 4 lbs.

  • 3/4

    tsp black pepper

  • 1

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

  • 3

    thyme sprigs

  • 2

    bay leaves

  • 1/2

    Madeira wine or dry sherry

  • 6

    cups lower sodium beef broth

  • 1/2

    cup apple cider

  • 1

    Tbsp sherry vinegar

  • 10 1/2

    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.

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