Super Bowl Half-Time Classic French Onion and Apple Soup
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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?
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.
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