Super Bowl Half-Time Classic French Onion and Apple Soup
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.
I’ll be sharing more healthy Super Bowl ideas tomorrow. Stay tuned!
Have you thought about serving “soup” on Super Bowl day?
Get the Recipe:
French Onion and Apple Soup Recipe
- 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
- 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.