Apple juice is the secret ingredient in this soup. Its mellow flavor balances out the strong flavors of the white wine and onions and gives the soup a subtle sweetness.
1 tablespoon butter
8 cups thinly sliced sweet onion (about 3 large)
1 cup dry white wine
1 cup apple juice
4 cups low-salt beef broth
1 (10 1/2-ounce) can beef consommé
12 (1/2-inch-thick) slices diagonally cut French bread
1 cup (4 ounces) shredded light Jarlsberg cheese
2 tablespoons chopped fresh parsley
How to Make It
Melt butter in a large Dutch oven over medium-low heat; add onion. Cover and cook 30 minutes or until dark brown, stirring occasionally. Add wine and apple juice; bring to a boil. Boil, uncovered, 10 minutes or until liquid is reduced to about 1/2 cup. Stir in broth and consommé; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
Arrange bread slices on a large baking sheet. Broil 1 minute on each side or until golden.
Place 6 (2-cup) ovenproof bowls or soup crocks on a large baking sheet. Spoon soup into bowls. Top each bowl of soup with 2 slices toasted French bread, 1 1/2 tablespoons cheese, and 1 teaspoon parsley. Broil 2 to 3 minutes or just until cheese melts.
I am really not a great cook and don't like but have to do it. I've always loved French Onion soup, but never made it before. My son discovered he likes it after trying it at a restaurant. So I searched for a "different" recipes and found this one. FANTASTIC!!!! is all I can say. It was the best French Onion Soup I've ever had, and I made it. Definately try it. The wine and apple juice made this recipe key. A Winner!
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