Autumn French Onion Soup

Autumn French Onion Soup

This rich and delicious variation on classic French Onion Soup is super-easy to make and a guaranteed crowd pleaser.  The flavor of onions caramelized in apple cider adds an amazing boost.  If you're in a hurry, drop the cheese on the bottom of the bowl, add the soup, and sprinkle croutons on the top.  Its less elegant, but just as tasty.

Ingredients

1 Tbsp Butter

3-4 Onions, sliced about ¼” thick

¼ cup Apple Cider

½ cup Full Bodied Red Wine

6 cups Beef Broth

1 Bay Leaf

½ tsp dried thyme

¼ tsp fresh ground pepper

Beef flavor boost or bouillon granules (as needed)

2 slices referred artisanal bread (e.g. Rosemary-Olive Oil, Sourdough, Ciabatta)

4 slices preferred cheese (e.g. Mozzarella, Provolone, Gruyere)

Preparation

1. Heat a large skillet or sauté pan to medium high.  Melt butter.  Add onions.  Sauté onions.  When onions are softened, lower temperature to medium or medium-low.  Add apple cider.  Continue to sauté onions until fully carmelized (very soft and a caramel-brown color).  If the onions start to brown, add more cider or turn down the heat.

2. Meanwhile, in a large saucepan heat beef broth, red wine, Bay leaves, thyme, and ground pepper to a slow boil.

3. When onions are done, add them to the broth mix.

4.  Simmer for 15 minutes.

5.  Meanwhile toast bread slices.  Cut each slice of toast in half (or more pieces if preferred).

6. Divide soup into 4 ovenproof soup bowls.  Place ½ slice of bread on each bowl.  Lay one slice of cheese on each bowl; ideally slightly over the edges of the bowl.  Put soup bowls on a cookie sheet.  Slice cookie sheet into oven.  Broil until cheese is bubbly and lightly browned.