Apple French Onion Soup
Apple French Onion Soup
(Yields 6-8 servings)
Ingredients:
1 kg of Yellow onions, sliced
2 Granny Smith apples, sliced
2 tsps of Kosher salt
1 1/2 tsps of finely chopped rosemary
2 Sprigs of thyme
1 Sprig of tarragon
2 Bay leaves
2-3 tbsps olive oil
250 mls of water
1 Litre of chicken broth
250 mls of Chardonnay wine
1 Cup of Gruyere cheese, grated
1 Cup of aged cheddar cheese, grated
1 Loaf of baguette sliced in 1/4” - 1/2” pieces
2 Garlic cloves, minced
2 tsp Balsamic vinegar
Directions:
Bring a large pot with oil to a low heat.
Add onions and apples to pot with salt. Stir and cover.
Continue to cook over low heat, stirring occasionally for 20-35 minutes or until onions are soft and deep rich brown in colour.
Add in minced garlic and herbs and cook for an additional 5 minutes.
Increase heat to a medium heat and add wine to deglaze the pot, being sure to scrape caramelization off the bottom of the pot.
Pre-heat oven to 400 degrees Fahrenheit.
Add chicken broth. Cover and let simmer for 10 minutes.
Remove from heat and add salt to taste, if needed.
Place 2-3 slices of baguette in the bottom of french onion soup bowls.
Using half of both cheeses, cover the bread in cheese then ladle in soup, leaving 3/4” space at the top.
Place 2-3 pieces of baguette vertically into the soup so as to leave half of the bread sticking out of the soup.
Cover in the remaining cheese and bake for 5-10 minutes, or until cheese is golden brown.
Carefully remove from oven and serve.
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Until next time,
Chef Clay Smith