Onion Soup Gratinée with Apples

from the New York Times by Florence Fabricant

 Although Florence Fabricant didn’t dare include the word “French” in the name of her soup, this onion soup, which is made with vegetable stock and hard cider, is a delight for both vegetarians and carnivores.   Even better – it has apples in it.   The original recipe is reprinted below, but we prefer it with slightly fewer onions and 1-2 more apples.  If you are wondering what to do with the remaining ½ bottle of hard cider, it makes a nice accompaniment to the soup.  Bon appetit.

Total time: 1 hour 15 minutes. (Serves 6-8)

Ingredients

  • 2 Tbs unsalted butter

  • 6 large red onions, about 3 pounds, peeled, quartered and sliced thin

  • 3 large cloves garlic, sliced

  • Salt

  • 2 tart apples, peeled, cored and coarsely chopped

  • 1 1/2 Tbs dark brown sugar

  • 1 Tbs cider vinegar

  • 2 cups dry hard cider

  • 6 Tbs soy sauce

  • 4 cups vegetable stock

  • Ground black pepper

  • 4 1/2 ounces Cheddar, slivered

  • 6 or 8 thick slices country bread about 4 inches in diameter, toasted

Directions

  1. Melt butter in a 5- to 6-quart saucepan on very low heat. Add onions and garlic, dust with salt, stir in apples, cover and cook until onions are very soft, about 30 minutes. Stir in sugar, increase heat to high and cook, stirring frequently, about 15 minutes, until onions start to brown. Stir in cider vinegar, scraping to deglaze the bottom of the pan.

  2. Reduce heat to medium-low. Stir in cider, soy sauce and stock, bring to a simmer, cover and cook gently about 20 minutes. Season with pepper and, if needed, more salt.

  3. Heat the broiler. Pile the cheese on the toast slices, covering the bread completely.

  4. Divide soup among 6 to 8 ovenproof ramekins, deep bowls or big mugs with about 12-ounce capacity. Place a slice of toast and cheese on each, place ramekins on a baking sheet, and broil just until cheese melts and starts to bubble. Serve at once.