Apple French Onion Soup from Closet Cooking

A fall take on French onion soup with apples and apple cider.

Servings: makes 4 servings

Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes
Total 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
  1. Melt the butter in a large sauce pan over medium heat.
  2. Add the onions and water and cook, covered, until completely tender and caramelized and golden, about 2 hours, adding more water as needed.
  3. Add the apple and thyme and cook for a minute.
  4. Sprinkle in the flour and cook, stirring, for another minute.
  5. Add the wine and deglaze the pan.
  6. Add the broth, cider and bay leaves, bring to a boil, reduce the heat and simmer for 30 minutes.
  7. Season the soup with salt and pepper and add a splash of brandy.
  8. 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.