Rating: 4.5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 10
Nicolette Manescalchi, San Francisco
Recipe by Cooking Light March 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
2 hrs 10 mins
Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat broiler.

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

  • Preheat oven to 500°.

  • 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.

Nutrition Facts

254 calories; fat 11g; saturated fat 6.4g; mono fat 3.1g; poly fat 0.7g; protein 11.1g; carbohydrates 29.2g; fiber 4.1g; cholesterol 33mg; iron 1.1mg; sodium 426mg; calcium 278mg.
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