French Onion and Apple Soup
Warm up your soul with this richly flavorful French Onion and Apple Soup, a unique twist on the classic French bistro favorite. Slow-caramelized yellow onions and sweet-tart Granny Smith apple create a deeply luxurious base, paired perfectly with robust dry white wine and savory beef stock. Enhanced with aromatic fresh thyme and bay leaf, this soup offers a balance of sweet, savory, and earthy notes. Topped with crispy, olive-oil-brushed baguette slices and a gooey layer of broiled Gruyère cheese, it delivers the ultimate comfort food experience. Perfect for cozy nights or impressing guests, this recipe is simple to prepare yet exquisitely gourmet, making it an essential addition to your soup repertoire.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 large yellow onions
- 1 large Granny Smith apple
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 cup dry white wine
- 6 cups low-sodium beef stock
- 3 sprigs fresh thyme
- 1 piece bay leaf
- 1 loaf French baguette
- 2 cups Gruyère cheese (shredded)
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper (freshly ground)
Instructions
Slice the yellow onions thinly and set aside. Peel, core, and finely dice the Granny Smith apple.
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the sliced onions and kosher salt to the pot. Cook, stirring occasionally, for 15 minutes until the onions soften and begin to turn golden.
Stir in the diced apple and granulated sugar. Continue cooking for another 15-20 minutes, stirring often, until the onions and apple are deeply caramelized and golden brown.
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until mostly evaporated.
Add the beef stock, thyme sprigs, bay leaf, and freshly ground black pepper. Bring the soup to a gentle simmer, then reduce the heat to low. Cover partially with a lid and cook for 30 minutes, allowing the flavors to meld.
While the soup cooks, preheat your oven to 375°F (190°C). Slice the baguette into 1-inch thick pieces and brush lightly with olive oil. Arrange the slices on a baking sheet and toast for 10 minutes, flipping halfway through, until golden and crisp.
Once the soup is done cooking, remove the thyme sprigs and bay leaf. Taste the soup and adjust the seasoning with additional salt or pepper as needed.
Ladle the soup into oven-safe bowls and place a toasted baguette slice on top of each. Sprinkle a generous amount of shredded Gruyère cheese over the bread.
Place the bowls on a baking sheet and transfer to the oven. Broil on high for 2-3 minutes, or until the cheese is bubbly and golden brown.
Carefully remove the bowls from the oven and let them cool slightly before serving. Enjoy your French Onion and Apple Soup with any remaining toasted baguette slices on the side!
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 4450 mg | 193% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 59.9 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 2561 mg | 197% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2104 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
