Apple, Sage, and Onion Soup With Cheddar-Bacon Croutons

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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