French Onion Soup is a classic comfort dish with a rich history, but we've added a delightful twist by incorporating apple cider for a subtle sweetness. This recipe is perfect for cozy evenings when you want something warm, hearty, and a bit special.
The star of the show here is the humble onion; as it caramelizes, it becomes deeply sweet and flavorful, forming the backbone of this soup. The combination of butter and olive oil ensures richness without being too heavy, while salt and pepper enhance the natural flavors of the onions. Apple cider brings a hint of sweetness that pairs beautifully with the savory beef broth, adding complexity and a seasonal twist. Bay leaves and thyme provide aromatic notes that subtly infuse the broth. A splash of white wine contributes acidity to balance the sweetness, and a touch of balsamic vinegar rounds out the flavors. Finally, the French baguette and Gruyere cheese offer a satisfying crunch and melt that completes the dish.
This soup pairs beautifully with a light, crisp salad dressed with a tangy vinaigrette. A chilled glass of dry white wine complements the flavors nicely, bringing out the apple cider notes.
Start by grabbing a large pot and setting it over medium heat. Add the butter and olive oil. As they melt together, they'll create a rich base for your onions. Toss in the sliced onions, along with a sprinkle of salt and pepper. Stir occasionally, letting them cook down slowly for about 25 minutes. You'll want them soft and caramelized, a process that requires a bit of patience but is well worth the wait.
Once your onions are beautifully golden, pour in the apple cider. Increase the heat slightly to bring everything to a simmer. This step allows the cider to meld with the onions, infusing them with a sweet undertone.
Next, add the beef broth, bay leaves, and thyme. Pour in the white wine as well, giving it a quick stir. Lower the heat and let it all simmer together for about 20 minutes. This is where the magic happens as the flavors blend and deepen. Remember to fish out the bay leaves and thyme sprigs before moving on.
Stir in the balsamic vinegar and taste to adjust seasoning if needed. The vinegar will add a subtle tang that brightens the soup.
Switch your broiler on and prepare a baking sheet with baguette slices. Top each slice with a generous amount of Gruyere cheese. Slide them under the broiler, watching closely until the cheese is bubbly and golden.
Ladle the hot soup into bowls, crown each with a cheesy baguette, and serve right away, savoring the moment when the cheese melts into the soup.
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