Description
Make sure you allow enough time for the onions to carmelize and reach that rich, buttery texture. From nicolette manescalchi,
Ingredients
- Unsalted Butter
- Yellow Onions
- Black Pepper
- Apple
- Fresh Thyme Sprigs
- Bay Leaves
- Madeira Wine
- Beef Broth
- Apple Cider
- Sherry Wine Vinegar
- Sourdough Bread
- Gruyere Cheese
- Thyme Leaves
Instructions
- Melt butter in a dutch oven over medium heat
- Add onion to pan
- Cook 5 minutes, stirring frequently
- Reduce heat to medium low and 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