Cook1 hr 45 mins
Make sure you allow enough time for the onions to carmelize and reach that rich, buttery texture. From Nicolette Manescalchi,
- 3 tablespoons unsalted butter
- 15 cups yellow onions, sliced (about 4 pounds)
- 3⁄4 teaspoon black pepper
- 1 apple, peeled, quartered, cut into julienne strips (Honeycrisp or Pink Lady)
- 3 fresh thyme sprigs
- 2 bay leaves
- 1⁄2 cup madeira wine or 1⁄2 cup dry sherry
- 6 cups lower-sodium beef broth
- 1⁄2 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)
- 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.
Made this for a lunch after being outside. This was a great soup. I did halve this for serving purpose, used 1 1/2 pounds onions, and used dry sherry. Used apple cider that was made on the spot at the apple orchard. Great lunch on a day where it was 25 degrees, and snowing, and windy. Very nice comfort food for this tome of the year. I should of made the full amount for tomorow for lunch. Made for PRMR.
This is such an amazingly delicious soup! I made it today after a cold front came through with a raw rain. It was so heart warming and true comfort food! I used a granny smith apple as I had it on hand and I loved the flavor the apple and cider added to the soup. Thank you for posting! Made for Photo tag.