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French Onion and Apple Soup Recipe
Servings:
12
servings
Prep Time:
10
minutes
mins
Cook Time:
2
hours
hrs
Total Time:
2
hours
hrs
10
minutes
mins
Author:
Sandy / Reluctant Entertainer
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.