Apple French Onion Soup
from Closet Cooking
A fall take on French onion soup with apples and apple cider.Servings: makes 4 servingsPrep Time: 15 minutesCook Time: 2 hours 45 minutesTotal Time: 3 hour
- 3 tablespoons butter
- 3 pounds onions, sliced
- 1/2 cup water
- 1 apple, peeled and julienned
- 1 teaspoon thyme, chopped
- 3 tablespoons flour
- 1 cup white wine
- 2 cups beef or vegetable broth
- 1 cup apple cider
- 2 bay leaves
- 1 splash brandy (optional)
- salt & pepper to taste
- 4 1/2 inch thick slices of day old bread, toasted
- 1 1/2 cup gruyere or fontina, grated
- Melt the butter in a large sauce pan over medium heat.
- Add the onions and water and cook, covered, until completely tender and caramelized and golden, about 2 hours, adding more water as needed.
- Add the apple and thyme and cook for a minute.
- Sprinkle in the flour and cook, stirring, for another minute.
- Add the wine and deglaze the pan.
- Add the broth, cider and bay leaves, bring to a boil, reduce the heat and simmer for 30 minutes.
- Season the soup with salt and pepper and add a splash of brandy.
- Divide the soup between 4 oven safe bowls, top with the toast followed by the cheese and broil until the cheese is bubbling and golden brown, about 2-3 minutes.