FRENCH ONION AND APPLE SOUP
Make sure you allow enough time for the onions to carmelize and reach that rich, buttery texture. From Nicolette Manescalchi,
Provided by breezermom
Categories Cheese
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently.
- Reduce heat to medium low and continue cooking 50 minutes or until deep golden brown, stirring occasionally.
- Add pepper, apple, thyme sprigs, and bay leaves; cook 3 minutes or until apples soften. Add wine; cook 2 minutes, scraping pan to loosen browned bits.
- Add broth and cider; bring to a boil. Reduce heat, and simmer 45 minutes. Discard bay leaves; stir in vinegar.
- Preheat broiler.
- Arrange bread cubes in a single layer on a jelly-roll pan; broil 2 minutes or until toasted, turning after 1 minute.
- Preheat oven to 500°.
- Ladle 1 cup 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 jelly-roll pan. Bake at 500° for 8 minutes or until cheese melts. Garnish with thyme leaves, if desired.
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