'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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