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.