I absolutely love French onion soup, so when I found this apple French onion soup recipe, I knew I had to try it! Turns out it’s absolutely delicious; apples and apple cider are the perfect addition for a fall version of a classic French onion soup!
Apple French Onion Soup Recipe
Adapted from Closet Cooking
The apples and cider make this soup sweeter than regular French onion soup, but it’s still thick, hearty, delicious, and perfect for fall!
- 3 T butter
- 3 lbs of yellow onions
- ½ C water
- 1 t chopped thyme
- 2 apples
- 3 T flour
- 1 C white wine
- 1 C apple cider
- 2 C beef broth
- 2 whole bay leaves
- a splash of brandy (optional)
- salt and pepper to taste
- thick slices of bread (I used a French loaf, but sourdough or Italian will work great too)
- 1 ½ C Gruyere or Jarlsberg cheese, grated
NOTE: If you want a sweeter soup, use sweet white wine and apple cider; if you want something a little less sweet, use a dry white wine and use unsweetened apple juice instead of the cider.
Start by chopping the onions into small pieces.
Melt the butter in a large soup pot, large enough to hold all of the soup.
Once the butter is melted, add the sliced onions and the water and cover. Cook the onions on medium heat until they are tender, caramelized, and golden. This part takes a while (about 2 hours), but you only need to check the onions every 20-30 minutes to make sure they aren’t burning. If needed, add a bit more water as the onions cook. I find I usually add ¼ C to ½ C every half hour or so before the onions were fully cooked. You don’t want them swimming in water, but you don’t want them burning either.
While the onions cook, peel and julienne the apples.
When the onions are finished they’ll look like this: (Yes, that’s 3lbs of onions cooked down! Amazing how small they get!)
Once the onions are cooked, stir in the sliced apples and the thyme. Stir the soup for a few minutes as it continues to cook. Then slowly mix in the flour and stir for another few minutes.
Then add the wine and stir to deglaze the pan; the wine should pick up all the brown bits of onion stuck to the bottom of the pan.
Once the pan is deglazed, add the cider, beef broth, and bay leaves. Bring the soup to a boil, then reduce heat and simmer for 30 minutes.
While the soup cooks, grate the cheese and cut the bread into thick slices. Lightly toast each slice in a toaster.
After 30 minutes, add a splash of brandy to the soup and then salt and pepper to taste. This part is pretty important because it will help balance out the sweetness of the apples and cider.
Ladle out the soup into oven-safe bowls.
Top each bowl with a piece of toast.
Sprinkle grated cheese over the whole bowl of soup, making sure it covers the bread and the surface of the soup.
Turn on your broiler and put the bowls in the broiler until the cheese bubbles and turns slightly brown, about 2 to 3 minutes. Be careful when pulling the bowls out of the broiler, they will be way too hot to touch for about 10 to 15 minutes.
Add a spoon, and enjoy!
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