French Onion and Apple Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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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