The mixture of apples and onion is an inspired combination for a fall soup. Serve this soup with a red-leaf lettuce salad for lunch or as a first course for dinner.
- 3 medium Gala apples, cored
- 3 tablespoons butter
- 3 cups thinly sliced yellow onions (3 large)
- 5 cups 50%-less-sodium beef broth
- 1 cup apple juice
- 1/4 cup dry white wine
- 1-1/2 teaspoons Worcestershire-style marinade for chicken or Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 8 slices French baguette, bias-sliced and toasted
- 1-1/2 cups shredded Swiss, Gruyère, or Jarlsberg cheese (6 ounces)
Chop two apples; set aside. In 4-quart Dutch oven melt butter; add onions. Cook, covered, over medium-low heat 13 to 15 minutes or until onions are tender. Uncover; increase to medium-high heat. Cook 3 to 5 minutes more or until onions are golden. Stir in reserved chopped apples, broth, apple juice, wine, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, 10 minutes.
Meanwhile, preheat broiler on high. Thinly slice remaining apple. Arrange apple slices over toasted bread slices. Sprinkle with shredded cheese. Broil 3 to 4 inches from heat about 1 minute or until cheese melts and is lightly browned. To serve, ladle soup into bowls and top with bread. Makes 8 servings.