French Onion Soup
This soup is a bistro classic. Serve in a crock, topped with cheese croutons and sprinkled with parsley.
Serves: 8Hands-on: 25 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 2 large onions
- 3 Tbsp. unsalted butter
- ½ cup apple cider
- 32 oz. chicken broth (low salt)
- 32 oz. beef broth (low salt)
- 1 tsp. dried thyme
- 1 bay leaf
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
- 8 small slices French bread, toasted
- 2 cups grated Gruyère cheese
- Slice the onions and sauté them over medium heat in the butter until they caramelize. (This means the natural sugars in them will cook to a light brown caramel color.) Cook a little longer to a rich mahogany color.
- Add the cider and deglaze the pan, with the onions still in it, by scraping up all the browned bits. Cook until the caramelized onion mixture thickens.
- Add chicken and beef broth and stir to combine into a soup consistency. Add thyme, bay leaf, salt, and pepper, and simmer for 45 minutes.
- Remove the bay leaf and ladle soup into individual crocks.
- Top each crock with 1 slice of bread and ¼ cup cheese. Broil until cheese is slightly browned.