Recipe by breezermom
Make sure you allow enough time for the onions to carmelize and reach that rich, buttery texture. From Nicolette Manescalchi,
Top Review by weekend cooker
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.
- 44.37 ml unsalted butter
- 3548.85 ml yellow onions, sliced (about 4 pounds)
- 3.69 ml black pepper
- 1 apple, peeled, quartered, cut into julienne strips (Honeycrisp or Pink Lady)
- 3 fresh thyme sprigs
- 2 bay leaves
- 118.29 ml madeira wine or 118.29 ml dry sherry
- 1419.54 ml lower-sodium beef broth
- 118.29 ml apple cider
- 14.79 ml sherry wine vinegar
- 10 slice sourdough bread, cut into 1-inch cubes
- 473.18 ml gruyere cheese, grated
- thyme leaves (optional)
Directions See How It's Made
- 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.