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Apple-Onion Soup with Fontina Crostini
Jon Davies
Print Recipe
Course
Soup
Ingredients
5
large white onions
julienned
3
Granny Smith apples
peeled, cored and medium diced
3
Gala apples
peeled, cored and medium diced
4
ounces
butter
3
tablespoons
fresh thyme
1
cup
Madeira
Salt and black pepper to taste
2
quarts
beef broth
2
quarts
chicken broth
1
baguette
sliced and toasted
8
ounces
fontina cheese
shredded
Instructions
In Dutch oven, melt butter and caramelize onions.
When medium brown, add apples and half of thyme. Cook for 10 minutes until apples are soft.
Deglaze with Madeira.
Add stock, seasoning, and simmer for 45 minutes.
To finish, add remaining thyme. Pour soup into crocks.
Top with toasted baguette and liberally top with cheese. Brown cheese under broiler.
Serve immediately.