Fall French Onion Soup

SUBMITTED BY: Aenor

"This is an awesome autumn twist on the traditional French Onion soup. Apple cider and brandy make it a cozy dish for those chilly fall afternoons."

PREP TIME	20 Min
COOK TIME	10 Hrs
READY IN	10 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

4 large onions, thinly sliced
2 Granny Smith apples - peeled, cored and chopped
1/2 cup butter, divided
2 tablespoons olive oil
4 cups chicken broth
1 1/2 cups apple cider
2 tablespoons brandy (optional)
1 tablespoon ground cinnamon
1 tablespoon white sugar
1/2 cup shredded Gouda cheese
6 (1 inch thick) slices French bread

READ REVIEWS (5)

DIRECTIONS

Set a slow cooker on Low, and put in half of the butter to melt. Add the onions and apples; cover and cook on Low for 6 to 8 hours.
After the cooking time is up and apples and onions are soft, pour in the brandy, chicken broth and apple cider. Set the slow cooker to High and cook for 1 to 2 hours, until simmering.
Preheat the oven broiler. Mix together the cinnamon, sugar and remaining butter. Spread onto one side of each slice of bread. Place bread cinnamon side up on a baking sheet, and broil until toasted, about 3 minutes. Remove from the oven, flip the slices over so the cinnamon is on the bottom. Sprinkle Gouda cheese on the top and return to the broiler until the cheese is melted.
Ladle soup into serving bowls and top with slices of toast, cheese side up to serve.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 9, 2006 by Scuuster

This soup was yummy overall. However, several things I would change: 1 - The recipe doesn't specify when to add oil, so I added it at the beginning with the butter. 2 - Soup didn't taste salty enough, so added a bit of salt 3 - I would recommend cooking the onions/apples portion for a good 8 hours, and then adding the liquids and cooking for a good four hours. I cooked the liquids for 1 1/2 hours, as outlined in the recipe, and the flavors didn't really get to meld. However, the next day I heated up some leftovers and it was really yummy. So, I think the liquids just need to be cooked longer so the flavors all blend together. 4 - Lastly, I used Vidalia onions in this recipe, but I think next time I'll try red onions. Red onions would compliment the flavor of the apples very well, I think. I also might try using golden delicious apples instead of granny smiths. They added a bit too much tartness to the soup. Overall, a great unique recipe that I will definitely make again!

11 users found this review helpful

Reviewed on Oct. 11, 2006 by MICHELLE_MANDELL

This was really good. I didn't use a slow cooker. I cooked the onions (4 large)in a stick of butter over med-high heat for about 10 minutes, then I added the brandy, let it cook down a minute and added 2 tbsp of flour. I let it cook off for a minute then added the stock and cider. It really did need a bit of salt and pepper to flavor it. The cinnamon on the bread was really good. Thanks!

3 users found this review helpful