I love experimenting with recipes, adding something “different” to an already-established recipe. Like adding a couple of crisp Granny Smith apples to French Onion Soup. Yum! Back in December I was blessed to get a 13-Cup Food Processor from KitchenAid and I love it!
Slicing onions with this appliance was such a slick process!
Also, we add apples to gratin, potatoes, salads … so why not add to soup?
When I made this recipe for my family, I was thinking ahead to Super Bowl Sunday. This is a recipe where you could make the soup the night before, then heat it up, dish into individual servings, add the croutons, cheese, and bake.
I like the idea of timing it just right – pulling the individual servings from the oven to serve during half time.
French Onion Soup is such a classic recipe. Sort of like the Super Bowl, which has been around for almost 50 years.
I’d say their both classic!
Put napkins on a platter.
Place a dish on each napkin.
And a spoon for each serving.
Enjoy!
I’ll be sharing more healthy Super Bowl ideas tomorrow. Stay tuned!
Have you thought about serving “soup” on Super Bowl day?
Recipe: French Onion and Apple Soup {ReluctantEntertainer.com}
Summary: Use a food processor for quick slicing of onions and cheese. Allow enough time for the onions to caramelize to get the sweet flavor.
Ingredients
- 4 Tbsp. unsalted butter
- 16 cups sliced onions (about 4-5 pounds)
- 1 tsp. pepper
- 2 Honeycrisp apples, peeled, chopped into small pieces
- 3 rosemary sprigs, removed from sprig and finely chopped
- 3 bay leaves
- 1/2 cup white wine or dry sherry
- 1/2 cup apple cider
- 7 cups beef broth
- 10 slices sourdough bread, cut into 1″ cubes
- 2 cups Swiss cheese, grated
Instructions
- Melt the butter in a Dutch oven over medium heat; add the onions and heat for 5 minutes.
- Continue cooking for 50 minutes, or until onions are caramelized.
- Add pepper, apples, thyme (finely chopped), and bay leaves and cook for a few minutes to soften the apples.
- Add the wine, broth, cider, and bring to a boil. Reduce the heat and cook on low for 45 minutes. Discard the bay leaves.
- Preheat the broiler; arrange the bread cubes on a jelly roll pan and broil for 2 minutes, or until toasted (both sides).
- Preheat the oven to 500. Ladle the soup into small ovenproof soup bowls (10-12).
- Divide the croutons evenly on top of each bowl. Sprinkle cheese on top of each dish.
- Place the bowls on a jelly roll pan. Bake at 500 for 8 minutes, or until cheese is melted.
- Serve hot.
Preparation time: 10 minute(s)
Cooking time: 2 hour(s)
Number of servings (yield): 12
Hi, I'm Sandy. Five years ago I stocked up on beautiful glasses from the Dollar Store. As I started writing about dinner parties, I realized that this "icon" portrays a great message. 
I want to share with you some of my favorite places to visit in blog-land, sites that I learn from and am inspired by, and some beautiful friends that I’ve met over the years.
I asked my husband last night what he wanted for Super Bowl and soup was NOT his answer – wings and nachos (not my favourite, but it is HIS game).
Love the idea of adding the apples to the soup.
A small question: I have had some requests for printable recipes – is it a widget/gadget that you use for yours?
[Reply]
Twitter: aggieskitchen
says:
Love this Sandy! The recipe and the presentation! Larry loves french onion soup, I hardly ever make and not sure why! I have to try this out…love the addition of sweet apple, yum!
[Reply]
Sounds like a delicious addition! We’ve enjoyed several Souper Bowls over the years. Certainly makes for easy entertaining!
[Reply]
Twitter: marysnest
says:
Hi Sandy,
This looks fantastic! My husband loves French Onion Soup, so I am going to have to give this one a whirl.
And for game day – soup? Well, sort of…the Texas Chicken Chili I mentioned last time is a bit more like a soup than a chili, so maybe that would qualify.
But I think your onion and apple soup might just replace it! I love how you did the topping. And, as with all you do, the presentation is lovely.
Thanks so much for sharing.
Love,
Mary
[Reply]
Sandy, this soup sounds wonderful. I will be making it soon! We often serve soup at our gatherings, sports or otherwise. I have 3 tureens and we often make a chili, chicken and beef or vegetable soup and let friends help themselves. We round it out with rolls and sandwich fixings and dessert is brownies, cookies and a fruit platter. I make the soups and baked goods ahead and prepare the fruit early in the day so I can enjoy our guests and the game!
[Reply]