Simple and delicious twist on French Onion Soup. Using an apple peeler/corer/slicer makes the apple slices a snap. I toast some sourdough with Parmesan shavings on top and serve this with the soup. any cheese will do. You can add some chopped fresh sage at the end if you have some.
Ingredients
2 tbsp butter
3 medium onions, sliced thin
3 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch
6 cups low sodium chicken broth
1 3/4 cups low sodium beef broth
1/4 cup dry red wine
1 bay leaf
Heat the butter in a large pot or dutch oven over medium-high heat. Add onions and apples and 1/2 tsp kosher salt. Stir into the butter and cook until the onions and apples are caramelized (deep brown). -- about 30 minutes. Bottom of pot may get some crust which is fine.
Stir in the broths, wine and bay leave. Bring to boil and scrape up any bits from the bottom of the pot. Simmer for 20 minutes. Discard the bay leaf, season with salt and pepper, and serve.
Top with anything that suits your fancy. Crumbled bacon, cheese (cheddar or Gruyere), and broil if you feel like going to the trouble. You can just serve it without the cheesy top if you want to simplify it. Still tasty.
