Prep Time
20 Mins
Cook Time
1 Hour 4 Mins
Yield
6 servings (serving size: 1 1/4 cups soup, 2 slices toast, 1 1/2 tablespoons cheese, and 1 teaspoon parsley)
Oxmoor House

How to Make It

Step 1

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.

Step 2

Preheat broiler.

Step 3

Arrange bread slices on a large baking sheet. Broil 1 minute on each side or until golden.

Step 4

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.

Oxmoor House Healthy Eating Collection

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