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Just For Fun, Recipes

French Onion and Apple Soup

Tonight was round two of last week’s cupcakeapalooza, though minus the cupcakes and plus a meal. Liz, Katie, Beth and Amy joined me for a casual dinner party, which included good food, wine, sugar and plenty of running talk. Solid night all around.

The main dish was something I’ve been wanting to try — and it fits my Cooking Light challenge — that also falls within everyone’s culinary preferences: French Onion and Apple Soup.

I forgot to take pictures -- again

  • 3  tablespoons  unsalted butter
  • 15  cups  sliced yellow onion (about 4 pounds)
  • 3/4  teaspoon  black pepper
  • 1  Honeycrisp or Pink Lady apple, peeled, quartered, and cut into julienne strips
  • 3  thyme sprigs
  • 2  bay leaves
  • 1/2  cup  Madeira wine or dry sherry [I used Chardonnay as a substitute]
  • 6  cups  lower-sodium beef broth
  • 1/2  cup  apple cider
  • 1  tablespoon  sherry vinegar [Substituted white wine vinegar]
  • 10  (1/2-ounce) slices sourdough bread, cut into 1-inch cubes
  • 2  cups  (8 ounces) grated Gruyère or Swiss cheese

Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently. Continue cooking 50 minutes or until deep golden brown, stirring occasionally. Add pepper, apple, thyme sprigs, and bay leaves; cook 3 minutes or until apples soften. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Add broth and cider; bring to a boil. Reduce heat, and simmer 45 minutes. Discard bay leaves; stir in vinegar.

Preheat broiler. Arrange bread cubes in a single layer on a jelly-roll pan; broil 2 minutes or until toasted, turning after 1 minute.

Preheat oven to 500°. Ladle 1 cup soup into each of 10 ovenproof soup bowls. Divide the croutons evenly among bowls, and top each serving with about 3 tablespoons cheese. Place bowls on jelly-roll pan. Bake at 500° for 8 minutes or until cheese melts. Garnish with thyme leaves, if desired.

I was unsuccessful at caramelizing the onions — they softened but didn’t brown — in part because my Dutch oven is too small and possibly because I used too much butter. So the soup wasn’t as thick or as dark as I was expecting. However, the flavor was great, and I would definitely make it again. And thank goodness I have some left over!

It was a fun night, and it was past 8pm (and our bedtimes) before we realized it. I’m also thankful to these girls for another reason — their presence meant I had to clean, do laundry and go to the grocery store. Come back any time!



9 thoughts on “French Onion and Apple Soup

  1. “Once, during Prohibition, I was forced to live for days on nothing but food and water.”
    -W.C. Fields

    Posted by My Grandparents' Kitchen | March 14, 2011, 2:54 AM
  2. The soup was DELICIOUS! Thank you so much for having us over and cooking a delicious meal! I hope this sunday afternoon tradition continues!

    Posted by Beth | March 14, 2011, 6:50 AM
  3. Thanks for posting the recipe! I was thinking on the way home that I’d love to try making it, try being the operative word.

    It was a great night!

    Posted by amy | March 14, 2011, 8:14 AM
  4. I’m SO bummed I missed this!!

    Posted by Emily | March 14, 2011, 9:19 AM
  5. i hope you post the bruschetta – that was delicious as well! mmmm. and the dip. ok, everything was delicious.

    Posted by katie | March 14, 2011, 9:54 AM
  6. Emily this sounds delicious. Apples and onions are a great combo. Will definitely have to try this!

    Posted by Nikki | April 11, 2011, 4:46 PM


  1. Pingback: French Onion and Apple Soup (via Speed Laces, Amazing Races) | My Grandparent's Kitchen - March 15, 2011

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