Directions

• Heat a large Dutch oven or sauce pan over medium heat. Melt butter. Add caramelized onions and diced apples to the butter. Cook for an additional 5 minutes, stirring periodically to prevent burning. Apples should be slightly tender, but not mushy and not hard.
• Add flour to mixture, allowing it to brown, forming a roux along with the caramelized onions and apples.
• After flour browns slightly, add BEST beef stock, dry red wine, bay leaves, rubbed sage, fine sea salt and freshly ground black pepper. Stir and bring to a low simmer. Never bring to a full boil.
• Simmer for a minimum of 30 minutes, but no longer than 1 hour (the apples will start to lose their texture).
• Meanwhile, prepare the croutons by preheating the oven to 325 degrees. Baste with melted butter mixed with garlic powder and then bake for 15 minutes or until brown and toasty.
• Add grated onion, cognac and Parmesan cheese to the soup. Remove the bay leaves. Give it a quick stir.
• Place Onion Soup Crocks onto a rimmed baking sheet. Top each with a croutons and 2 slices of Swiss cheese. Make sure the edges of the bread are covered with cheese to prevent the bread from burning.
• Broil on high until cheese melts.
• Remove, garnish with additional fresh sage, if desired, and serve immediately.
• If you’ve tried this recipe, come back and let us know how it was!