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:

1. Bring a large pot with oil to a low heat.

2. Add onions and apples to pot with salt. Stir and cover.

3. Continue to cook over low heat, stirring occasionally for 20-35 minutes or until onions are soft and deep rich brown in colour.

4. Add in minced garlic and herbs and cook for an additional 5 minutes.

5. Increase heat to a medium heat and add wine to deglaze the pot, being sure to scrape caramelization off the bottom of the pot.

6. Pre-heat oven to 400 degrees Fahrenheit.

7. Add chicken broth. Cover and let simmer for 10 minutes.

8. Remove from heat and add salt to taste, if needed.

9. Place 2-3 slices of baguette in the bottom of french onion soup bowls.

10. Using half of both cheeses, cover the bread in cheese then ladle in soup, leaving 3/4” space at the top.

11. Place 2-3 pieces of baguette vertically into the soup so as to leave half of the bread sticking out of the soup.

12. Cover in the remaining cheese and bake for 5-10 minutes, or until cheese is golden brown.

13. Carefully remove from oven and serve.

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Until next time,

Chef Clay Smith