Wednesday, May 8, 2013

Apple French Onion Soup

I know, I know. You're probably thinking, 'Soup? Really? It's MAY!'. Well, I love French Onion Soup, and my taste-buds couldn't care less what month it is. Besides, I made this about a month ago, and if you spent this past April in New England, then you know April was friggin freezing.

When I saw this, I just couldn't see how adding apple to French Onion Soup could be bad. It sounded like it belonged, like it's always supposed to have been included. I had to try it.

This is a really easy recipe, but it does require some time. The onions need to simmer and carmalize on the stove-top for about 2 hours, so you'll want to start this early. After that you're just throwing in the rest of the ingredients, letting the whole thing simmer for another 30 minutes, broil with the bread, and then you're good to go!

Well, it's raining today, so this is the perfect day to catch up on laundry and cleaning. The past few days have been beautiful and I've occupied myself by doing yard work and tanning. The house is starting to feel a little neglected, so I should probably give it some attention.

Have a great rest of your day!


'Apple French Onion Soup'
Source: Adapted from Closet Cooking


3 tablespoons butter
3 pounds onions, sliced (about 12-15 onions)
1/2 cup water
1 apple, peeled and chopped
1 teaspoon thyme, chopped
3 tablespoons flour
1 cup white wine
2 cups beef or vegetable broth
1 cup apple cider (or apple juice)
2 bay leaves
salt & pepper to taste
French bread, sliced
1 1/2 cup gruyere or fontina, shredded


1. Melt the butter in a large sauce pan over medium heat. Add the onions and water and cook, covered, until completely tender and caramelized and golden, about 2 HOURS, adding more water if needed.

2. Add the chopped apple and thyme and cook for 1 minute.

3. Sprinkle in the flour and cook, stirring, for another minute. Add the wine and deglaze the pan.

4. Add the broth, cider (or apple juice) and bay leaves. Bring to a boil then reduce the heat and simmer for 30 minutes.

5. Season the soup with salt and pepper and divide the between 4 oven safe bowls. Top each bowl with a slice of French bread, followed by the cheese, and broil until the cheese is bubbling and golden brown, (about 2-3 minutes).


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