French Onion Apple Soup for a cold fall day
As fall settles in over Berlin, it seems as though we all start craving some comfort food. And in this weeks post, we have a great dish to satisfy this craving. French Onion Soup is a classic fall dish and, like most classics, it can easily be tweaked to be just a little bit better.
The combo of onion, bread, and cheese is really quite amazing on its own, but add apples and a hint of thyme and you really get one of the best things ever.
Lucky for Anna, the Gruyère cheese used in the classic french onion soup usually contains no lactose due to its long aging process. Gruyère has a strong distinct taste which compliments the sweetness of the soup perfectly. It also goes great with a nice glass of dry apple cidre!
French Onion Apple Soup
serves 3-4 people
4 medium sized yellow onions
2 medium sized red onions
1 apple – peeled and thinly sliced or grated
1 teaspoon raw sugar
200 ml white wine
700 ml good quality vegetable or chicken broth
2-3 thyme sprigs
100g Gruyère cheese (or aged Emmentaler as a replacement)
a couple slices of baguette or ciabatta
Peel the onions and cut them into slices. Heat a bit of olive oil in a large pot, add and melt the butter. Fry the onions on low to medium heat for about 10 min until golden. We added about a teaspoon of raw sugar to slightly caramelize the onions. Pour the white wine, increase the heat a bit and boil for a couple minutes, then add the heated broth, the thyme and the apple. Cover the soup and let it simmer for a total of 20-25min. Season the soup with salt and ground black pepper to taste.
In the meantime, heat the oven to 200°C and toast a couple slices of baguette.
Pour the soup into individual oven-proof bowls, add a slice or 2 of the toasted baguette on each bowl and cover with grated Gruyère cheese. Bake in the soup bowls in the oven for about 10 min until the cheese is melted and golden brown. Serve while steaming hot and enjoy this superb fall classic!