French Onion and Apple Soup

Savor the exquisite flavors of this French Onion and Apple Soup. Caramelized yellow onions, crisp apple slices, and aromatic thyme come together in a rich and savory broth, topped with toasted sourdough croutons and melted gruyere cheese. A culinary delight for all occasions.

Ingredients

3	tablespoons unsalted butter
15	yellow onions, sliced (about 4 pounds)
3	teaspoon black pepper
1	apple, peeled, quartered, cut into julienne strips (Honeycrisp or Pink Lady)
3	fresh thyme sprigs
2	bay leaves
1	cup madeira wine or ½ dry sherry
6	cups lower-sodium beef broth
1	cup apple cider
1	tablespoon sherry wine vinegar
10	slices sourdough bread, cut into 1-inch cubes
2	cups gruyere cheese, grated
	thyme leaves (optional)

Instructions

• 1. Melt the unsalted butter in a Dutch oven over medium heat. Add the sliced yellow onions to the pan; cook for 5 minutes, stirring frequently.
  2. Reduce the heat to medium-low and continue cooking for 50 minutes, or until the onions are deep golden brown, stirring occasionally.
  3. Add black pepper, peeled and julienned apple, fresh thyme sprigs, and bay leaves; cook for 3 minutes or until the apples soften. Add the madeira wine or dry sherry; cook for 2 minutes, scraping the pan to loosen the browned bits.
  4. Add the beef broth and apple cider; bring to a boil. Reduce the heat and simmer for 45 minutes. Discard the bay leaves and stir in the sherry wine vinegar.
  5. Preheat the broiler.
  6. Arrange the sourdough bread cubes in a single layer on a jelly-roll pan; broil for 2 minutes or until toasted, turning after 1 minute.
  7. Preheat the oven to 500°F.
  8. Ladle 1 cup of soup into each of 10 ovenproof soup bowls. Divide the croutons evenly among the bowls and top each serving with about 3 tablespoons of grated gruyere cheese. Place the bowls on a jelly-roll pan. Bake at 500°F for 8 minutes or until the cheese melts. Garnish with thyme leaves, if desired.

Aug 02, 2024