French Onion Soup with Applejack
"I’ve said it before and I’ll say it again… this French onion soup is a labor of love and we make a quadruple batch so will have it again tomorrow night and freeze what’s left." ~ Jeanette Fortier
Servings: 8 cups
Ingredients
- 4 large onions diced
- ½ cup butter melted
- 1 cup Chablis or other dry white wine
- 2 (10½-oz) cans beef broth diluted
- ⅓ cup applejack brandy
- 2 tsp Worcestershire sauce
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp dried whole thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 bay leaf
- 2 cloves garlic crushed
Garnishes:
- Croutons
- 1 cup (4oz) grated Gruyère cheese
Instructions
- Sauté onion in butter in a Dutch oven until tender. Cook the onions low and slow until dark golden brown, stirring frequently - about 45 minutes.Add wine; cook over high heat 10 minutes, or until liquid evaporates, stirring frequently.
- Stir in beef broth, brandy, Worcestershire sauce, salt, pepper, thyme, garlic powder, onion powder, bay leaf, and garlic.Cook over medium heat for 30 minutes to an hour. Remove and discard the bay leaf.
- Place 8 ovenproof serving bowls on a baking sheet. Ladle soup into bowls. Top each serving with croutons, and sprinkle with cheese.Broil 8 inches from heat for 3 minutes, or until cheese melts.
- Serve immediately.