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Recipe from: navywifecook Image Credit: Mercedes |
Apple
French Onion Soup
“I know, I know. You're probably thinking,
'Soup? Really? It's MAY!' Well, I love French Onion Soup, and
my taste-buds couldn't care less what month it is. Besides, I made
this about a month ago, and if you spent this past April in New England, then
you know April was friggin freezing.” Mercedes
Ingredients:
3 tablespoons
butter
3 pounds
onions, sliced (about 12-15 onions)
½ cup water
1 apple,
peeled and chopped
1 teaspoon
thyme, chopped
3 tablespoons
flour
1 cup white
wine
2 cups beef
or vegetable broth
1 cup apple
cider (or apple juice)
2 bay leaves
Salt &
pepper to taste
French bread,
sliced
1½ cup
gruyere or fontina, shredded
Directions:
Melt the
butter in a large sauce pan over medium heat.
Add the
onions and water and cook, covered, until completely tender and caramelized and
golden, about 2 HOURS, adding more water if needed.
Add the
chopped apple and thyme and cook for 1 minute.
Sprinkle in
the flour and cook, stirring, for another minute.
Add the wine
and deglaze the pan.
Add the
broth, cider (or apple juice) and bay leaves.
Bring to a
boil then reduce the heat and simmer for 30 minutes.
Season the
soup with salt and pepper and divide the between 4 oven safe bowls.
Top each bowl
with a slice of French bread, followed by the cheese, and broil until the
cheese
is bubbling and golden brown, (about 2-3 minutes).
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