Once again #SundaySupper has joined forces with American Family Insurance.
With the *slightly* cooler weather, I have one thing on the brain. And, that is soup. We are all sharing cheesy recipes this week and of course the one cheesy soup I couldn’t get out of my head was a big bowl of French Onion Soup with all of that melty cheese on top. I decided to tweak a classic and add in a bit of apple for additional sweetness.
Boy was it good. French Onion Soup used to be one of my favorite soups to order, until it turned into a salt bomb at most restaurants. I can’t even stand to order it anymore. But what I can do is make my own, and when I make my own control the sodium.
Cheese is by far one of my favorite ingredients, from tossing some blue or feta cheese into my salad or making a cheese sauce for macaroni, what’s not to love.
But my love of cheese has been causing a little problem called weight gain, so I’ve been forced to cut back a tiny bit. In most recipes that call for massive amounts of cheese you can easily reduce the called for cheese by 1/4 to 1/2 cup saving your family a few calories overall.
That being said I still think of cheese as an important part of most meals. I always say cheese is the only thing keeping me from being vegan. Just make sure you are reading your labels and using the recommended portion size rather than gobs more.
So what are you waiting for, get into the kitchen and make your own French Onion and Apple Soup. It may not be speedy, but the results are worth it (And it makes a large batch. Soup for days!)
- 3 tablespoons unsalted butter
- 4 large yellow onions (about 4lbs total), sliced
- pinch of pepper
- 1 crisp, sweet apple (I used Jonagold), peeled and julienned
- ⅛ teaspoon dried thyme
- ½ cup dry white wine, such as Chardonney
- 6 cups low sodium beef broth
- 1 tablespoon sherry vinegar
- 1 small baguette, cut into 1 inch cubes
- 6-8 slices Swiss cheese
- Melt butter in a large stock pot over medium heat. Add onion and cook 5 minutes, stirring often. Cook for an additional 50 minutes to 1 hour 15 minutes until golden brown, stir occasionally.
- Add pepper, apple, and thyme. Cook 3-5 minutes until apple has softened. Add wine and broth bring to a boil and reduce to a simmer. Simmer for 45 minutes. Stir in vinegar.
- Preheat broiler. Place bread cubes on a baking sheet and toast for 1 minute, turn and toast for another minute.
- Scoop soup into ovenproof bowl, top with a few croutons and 1 slice of cheese. Either bake on 400 degrees or broil until cheese melts.
Approx cost per serving: $2.00
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- Chili Relleno Casserole by That Skinny Chick Can Bake
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- Cheesy Italian Sausage & Kale Quiche by girlichef
- Lighter Stove-top Mac and Cheese by Alida’s Kitchen
- Cheddar Potato Dumpling Soup by Cindy’s Recipes and Writings
- Prosciutto, Chevre & Radish Toasted Sandwich by Foxes Love Lemons
- Cheesesteak Poutine by The Girl In The Little Red Kitchen
- Roasted Tomatoes and Broccoli Rabe Flatbread Pizza by Family Foodie
And don’t forget, our eCookbook featuring many of our favorite recipes will be coming out just in time for the Holidays.
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This post is sponsored by American Family Insurance. All opinions are my own.