Apple French Onion Soup
The apple flavors add a perfect hint of fall!
3 Tbsp. butter
3 lbs. onions, sliced
1/2 cup water
1 tart apple, peeled and chopped
1 tsp. thyme, chopped
3 Tbsp. flour
1 cup white wine
2 cups beef or vegetable broth
1 cup apple cider
1 bay leave
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. brandy
4 1/2 inch thick slices of day old bread, toasted
1 1/2 cup Fontina, grated

Melt butter in a large sauce pan over medium heat. Add onions and water and cook for about 1 hour, covered, until completely tender and caramelized.

Add apple and thyme and cook for 1 minute. Sprinkle in flour and cook for another minute. Add wine and deglaze the pan. Add broth, cider and bay leave. Bring to a boil and reduce heat to a simmer for 30 minutes.

Season soup with salt and pepper. Add brandy. Divide soup between oven safe bowls and top with toast, followed by cheese. Broil until cheese is bubbling and golden brown, about 2 to 3 minutes.

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