How to make it

  • Peel & thinly slice the onions.
  • Melt butter over LOW heat in large pan
  • Add layer of onions, sprinkle with a little salt, & repeat until all onions are in the pan.
  • Let onions sweat down for 15-20 minutes, then stir.
  • Then let them go & stir occasionally until the onions are a nice dark color & reduced to about 2 cups. Takes about an hour or so.
  • Add wine to onions & turn heat to high, letting wine reduce to syrupy consistency.
  • Add broths, cider, & bouquet garni.
  • Reduce heat & simmer for 15-20 mins.
  • Add salt & pepper to taste & cognac at the end of cooking.
  • Slice the bread for the soup tops
  • Toast one side of the bread & then place the toasted side down on top of the soup in an ovenproof (broiler heat!) bowl.
  • Add shredded cheese on top of bread in bowl & broil for 30 seconds - 1 minute (until cheese is bubbly & brown)
  • Serve.

Reviews & Comments 6

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  • dannyboy 8 years ago
    Wow what a great soup!
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    " It was excellent "
    peetabear ate it and said...
    sounds really the addition of the apple cider...five forks
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    " It was excellent "
    ravenseyes ate it and said...
    sounds good
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    " It was excellent "
    bakermanrooster ate it and said...
    This sounds very good cause I love onions so I will be trying this one thanks for the post and five forks to you.
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    " It was excellent "
    valinkenmore ate it and said...
    Sounds wonderful - thanks for the great post!
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  • heirloomtomato 8 years ago
    The cider gives this french onion soup a little crisp, delicate zing and lightness that is missing from other french onion soups. I really like the flavor & the way the acidity breaks through everything. The same recipe could be used without the cider & replace it with broth for a richer traditional french onion soup flavor. If you're truly hesitant try only 3/4 cup cider and the rest broth. I wouldn't add more cider than what the recipe calls for though, it would probably be too sweet and acidic.
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