French Onion & Apple Soup

French Onion & Apple Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 3   Average: 5/5]

My French Onion & Apple Soup was inspired by the time I spent in Brittany last October. Buttery, golden onions, and melted cheese are at the center of this classic French Onion Soup. Adding the apples makes this soup the ultimate version of the bistro classic and makes a hearty meal for fall and winter days. 

  • 1 Tablespoon Unsalted Butter
  • 6 Cups Sweet Onions (Thinly Sliced)
  • 2 Cups Golden Delicious Apples (Peeled, Cored & Chopped)
  • 1 Tablespoon Unbleached Flour
  • 2 1/2 Cups Apple Cider
  • 1 Quart Beef Broth (32 Ounces)
  • 1/2 Cup Sherry
  • 3 Thyme Sprigs
  • 1 Bay Leaf
  • 1/4 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 6 Thin Slices Crusty Baguette Bread
  • 6 Thin Slices Swiss Cheese
  1. In a large-size pot, melt butter over a medium-low heat. Add onions and cook for 25 minutes until browned and softened.
  2. Add diced apples and cook, covered, for 4 minutes.
  3. Reduce heat to low. Add flour and 1 1/4 cups apple cider. Stir constantly to thicken.
  4. Add beef broth, sherry, and remaining apple cider. Stir and break up browned pieces on bottom of pot.
  5. Add thyme sprigs, bay leaf, kosher salt, and pepper. Cover and simmer for 30 minutes.
  6. While soup is cooking, toast bread slices until golden. Set aside.
  7. Preheat broiler.
  8. Place 6 ovenproof bowls on a sturdy rimmed baking sheet.
  9. Remove thyme sprigs and bay leaf. Throw them away.
  10. Ladle warm soup into bowls. Top with toasted bread followed by piece of Swiss cheese.
  11. Carefully place baking sheet of filled bowls into oven. Broil until cheese has melted and is beginning to brown and bubble. Make sure to watch closely so that cheese doesn’t burn.
  12. Carefully remove from oven. Using oven mitts, remove soup bowls from pan and allow to cool slightly before serving.
  13. Serve warm.
  14. Serves 6
  15. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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