Prep 15 mins
Cook 1 hr
This recipe is from the cookbook "Everyday Dining with Wine" by Andrea Immer. An all-American version of the traditional French onion soup, but with Granny Smith apples providing some tart flavor, and Cheddar cheese taking the place of traditional Gruyère. Enjoy!
- 2 tablespoons unsalted butter
- 3 medium onions, sliced thin
- 3 medium granny smith apples, peeled, cored, and cut into 1/4-inch slices
- 1⁄2 teaspoon salt
- 6 cups hearty chicken broth
- 1 3⁄4 cups hearty beef broth
- 1⁄4 cup dry red wine
- 1 bay leaf
- fresh ground black pepper
- 6 ounces sharp cheddar cheese, grated
- 6 slices bacon, cooked crisp, crumbled
- 1 tablespoon finely chopped fresh sage
- 1 French baguette, cut on the bias into twelve 3/4-inch-thick slices
- Heat the butter in a large stockpot or Dutch oven over medium-high heat.
- Add the onions, apples, and 1/2 teaspoon salt and stir thoroughly to coat the onions and apples in the butter.
- Cook, stirring frequently, until the onions and apples are deeply caramelized, and the bottom of the pot is coated with a dark brown crust, about 30 minutes.
- Stir in the chicken broth, beef broth, wine, and bay leaf.
- Bring to a boil and scrape the bottom of the pot with a wooden spoon to loosen the brown crust.
- Simmer for 20 minutes to blend flavors.
- Discard the bay leaf and season with additional salt and freshly ground black pepper.
- Adjust the oven rack to the upper-middle position and heat the broiler.
- Combine the cheese and bacon in a bowl and stir to distribute evenly.
- Place oven-proof soup crocks on a rimmed baking sheet.
- Stir the chopped sage into the simmering broth.
- Fill each crock almost to the top with soup.
- Top each crock with 2 baguette slices and sprinkle with some of the cheese-bacon mixture.
- Place the baking sheet in the oven and broil until the cheese is bubbling and well browned, 2 to 4 minutes.
- Watch the soup carefully, because once the cheese is well browned it will quickly burn.
- Serve immediately.