Apple and French Onion Soup
The apple adds an unusual combination of tart and sweet to the soup's savory broth.
*Essential key to success: allowing enough time for the onions to caramelize over moderate heat until they reach a buttery, silky texture.*
3 tablespoons unsalted butter
15 cups sliced yellow onion (approx. 4 pounds)
1 teaspoon black pepper
1 Honeycrisp or Pink Lady apple, peeled, quartered, and cut into strips
4 thyme sprigs
2 bay leaves
1/2 cup Madeira wine or dry sherry
6 cups lower-sodium beef broth
1/2 cup of apple cider
1 tablespoon sherry vinegar
10 (1/2-ounce) slices sourdough bread, cut into 1 inch cubes
2 cups (8 ounces) grated Gruye're or Swiss cheese
Thyme leaves (optional)
1) Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 mins, stirring often. Continue cooking 50 mins or until deep golden brown, stirring as needed. Add pepper, apple, thyme sprigs, and bay leaves; cook 3 mins or until apples soften. Add wine; cook 2 mins, scraping pan to loosen browned bits. Add broth and cider; bring to a boil. Reduce heat, and simmer 45 mins. Discard bay leaves; stir in vinegar.
2) Preheat broiler.
3) Arrange bread cubes in a single layer on a pan; broil 2 mins or until toasted, turning after 1 min.
4) Preheat oven to 500 degrees.
5) Ladle 1 cup of soup into each of 10 ovenproof soup bowls. Divide the croutons evenly among bowls, and top each serving with about 3 tablespoons cheese. Place bowls on pan. Bake at 500 degrees for approx. 8 mins or until cheese melts. Garnish with thyme leaves, if desired.
*This recipe provides 10 servings.*
Nutritional value per serving:
Fat: 11 grams
Protein: 11 grams
Carbs: 29 grams
Fiber: 4.1 grams
Sodium: 426 mg
Calcium: 278 mg