French Onion & Apple Soup
Cook time: 30 minutes
Ready in: 60 minutes
Makes 8 servings, 1 1/2 cups each
- 1 tablespoon unsalted butter
- 6 cups thinly sliced sweet onions
- 2 cups chopped and peeled Golden Delicious apples
- 1 tablespoon fresh lemon juice
- 1 tablespoon flour
- 16 oz. apple cider
- 1 qt.(32 oz.) reduced-sodium beef broth
- 1/2 cup sherry wine
- 2 thyme sprigs
- 1 bay leaf
- 1/4 teaspoon salt
- Ground black pepper, to taste
- 6 thin slices crusty baguette bakery bread (enough to make 2 cups when cubed)
- 8 thin slices Swiss cheese
In a large pot, melt butter over medium-low heat and add onions. Cook for 20 minutes or until browned and soft.
Add diced apples and cook covered for 3 minutes.
Reduce heat to low and add flour and half of the apple cider, stirring constantly to thicken.
Add beef broth, sherry and remaining apple cider, stirring and breaking up browned pieces on bottom of pot.
Add thyme sprigs, bay leaf, salt and pepper; cover and simmer for 30 minutes.
While soup is cooking, toast bread slices until golden. Allow to cool and cut into cubes.
Preheat broiler. Place 8 oven-safe bowls on a rimmed baking sheet. Evenly distribute bread cubes in each bowl. Discard bay leaf and thyme sprigs and ladle warm soup over bread. Top each bowl with a slice of cheese.
Carefully transfer pan to oven and slide under broiler. Broil until cheese has melted and is beginning to brown and bubble; watch closely so cheese doesn't burn. Carefully remove from oven. Using oven mitts, remove soup bowls from pan and allow to cool slightly before serving.
Per Serving: 250 calories, 7g fat, 4g saturated fat, 25mg cholesterol, 480mg sodium, 33g carbohydrate, 3g fiber, 15g sugars, 9g protein
Recipe courtesy of Giant Food, a sponsor of Oprah's The Life You Want Weekend