French Onion and Apple Soup

Yield: 10 servings

Total time: 2 Hours, 10 Minutes

Recipe Time

Total: 2 Hours, 10 Minutes


3 tablespoons unsalted butter 

15 cups sliced yellow onion (about 4 pounds) 

3/4 teaspoon black pepper

1 Honeycrisp or Pink Lady apple, peeled, quartered, and cut into julienne strips

3 thyme sprigs

2 bay leaves

1/2 cup Madeira wine or dry sherry

6 cups lower-sodium beef broth

1/2 cup apple cider

1 tablespoon sherry vinegar

10 (1/2-ounce) slices sourdough bread, cut into 1-inch cubes

2 cups (8 ounces) grated Gruyère or Swiss cheese 

Thyme leaves (optional)


1. Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently. 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.

2. Preheat broiler.

3. Arrange bread cubes in a single layer on a jelly-roll pan; broil 2 minutes or until toasted, turning after 1 minute.

4. Preheat oven to 500°.

5. 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.

Photo: John Autry; Styling: Cindy Barr

Recipe provided by: Nicolette Manescalchi, San FranciscoCooking Light, MARCH 2011


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