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French Onion and Apple Soup

Photo: John Autry; Styling: Cindy Barr
Total time 2 hrs, 10 mins
Yield 10 servings

Ingredients

  • 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)

Nutrition Information

  • calories 254
  • fat 11 g
  • satfat 6.4 g
  • monofat 3.1 g
  • polyfat 0.7 g
  • protein 11.1 g
  • carbohydrate 29.2 g
  • fiber 4.1 g
  • cholesterol 33 mg
  • iron 1.1 mg
  • sodium 426 mg
  • calcium 278 mg

How to Make It

  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.