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.

French Onion & Apple Soup Recipe | ReluctantEntertainer.com

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?

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French Onion and Apple Soup Recipe

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.
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