- 1 tablespoon unsalted butter
- 3 pounds yellow onions (about 6 medium), peeled and thinly sliced
- 5 cups beef broth, preferably homemade
- ½ cup apple juice
- 1 ½ teaspoons kosher salt, plus more to taste
- Freshly ground pepper to taste
- 1 tablespoon Cognac
- 8 to 12 1/4-inch-thick slices French baguette, depending on the diameter of the loaf
- ¼ pound Gruyere cheese, grated
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
393 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 6 grams dietary fiber; 20 grams sugars; 20 grams protein; 38 milligrams cholesterol; 1804 milligrams sodium
- Melt the butter in a large, heavy skillet over medium-high heat. Add the onions and cook, stirring often, until caramelized and very soft, about 30 minutes. Place in a large saucepan. Add the broth, apple juice, 1 1/2 teaspoons of salt and pepper. Bring to a boil, lower the heat and simmer for 30 minutes. Stir in the Cognac. Taste, and add more salt, if needed.
- Just before serving, preheat the broiler. Reheat the soup if necessary, and ladle into 4 large ovenproof bowls. Cover each with the bread, sprinkle with cheese and broil until melted and just beginning to brown, about 2 minutes. Carefully remove from oven and serve immediately.
1 hour 15 minutes