French Onion Country Apple Soup
A twist on the classic perfectly pairs with apples and cinnamon cheese toast. Sure to warm you from the inside out on a cool crisp Fall or Winter day.
1/4 cup olive oil
4 large yellow onions, thinly sliced into rings
3 apples, peeled and diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
5 cups low sodium beef broth
1/2 cup apple cider
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon black pepper, freshly ground
6 slices French bread, cut 1/2-3/4 inch thick
1 teaspoon ground cinnamon
1-1/2 cups Hickory Smoked Gruyere cheese, shredded
6 slices turkey bacon, cooked and crumbled (optional)
1 red apple for slicing
Heat oil in a large skillet, add onion slices and cook on medium heat until transparent, stirring frequently to avoid sticking. Add apples and garlic; stirring until warmed through. Transfer the onion-apple mixture to a slow cooker and add in beef broth, apple cider, Worcestershire sauce, brown sugar, salt, thyme, and black pepper. Cook on low for 6-8 hours.
When ready to serve: Butter French bread slices and place on a baking sheet. Cover each slice with 1/4 cup cheese and sprinkle lightly with cinnamon. Broil for 1-2 minutes, or until cheese melts and bread is slightly browned. Serve bread alongside hot bowls of soup. If desired, garnish with crumbled bacon and 1-2 slices of apple.
Recipe and image provided by the National Onion Association and US Apple Association