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,

• Ready In: 2 hrs 10 mins
• Serves: 10

Ingredients

• 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)

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.