French Onion and Apple Soup

Total Time
2hrs 10mins
Prep 25 mins
Cook 1 hr 45 mins

Make sure you allow enough time for the onions to carmelize and reach that rich, buttery texture. From Nicolette Manescalchi,

Ingredients Nutrition

Directions

  1. Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently.
  2. Reduce heat to medium low and continue cooking 50 minutes or until deep golden brown, stirring occasionally.
  3. 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.
  4. Add broth and cider; bring to a boil. Reduce heat, and simmer 45 minutes. Discard bay leaves; stir in vinegar.
  5. Preheat broiler.
  6. Arrange bread cubes in a single layer on a jelly-roll pan; broil 2 minutes or until toasted, turning after 1 minute.
  7. Preheat oven to 500°.
  8. 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.
Most Helpful

5 5

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.

5 5

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.