Bourbon & Apple French Onion Soup

Adapted from My Kitchen Little blog.

Up the ante on your usual French onion soup. The bourbon and apple make it perfect for fall. This was an easy win with guests. This recipe can be cooked straight through, adding all ingredients to a crock pot, but I assure you the depth of flavor will be best if you do it as written below, and as the Lauren from My Kitchen Little says is her favorite way to prepare it.

Prep Time: 10-15 min

Cook Time: 2.5 hours

Servings: 4-6 large bowls; 16-18 small ramekins

Ingredients:

2 TBSP butter

2 TBSP olive oil

2 pounds sweet or yellow onions, thinly sliced

2 Golden Delicious apples, thinly sliced

2 sprigs of thyme, leaves removed (amount is approximate)

2 bay leaves

1/2 tsp ground ginger

2 oz bourbon

1 tsp beef stock concentrate

6 cups beef stock

Dry white whine, optional

Salt & pepper

1 baguette

1.5-2 cups shredded Gruyere

Directions:

1. Preheat the oven to 350 degrees and set the rack to the middle position.

2. Add the butter and olive oil to a large Dutch oven pot over medium heat. When the oil and butter are hot but not smoking, add the onions. Season lightly with salt & pepper. Cook until tender, about 7 minutes.

3. Add the sliced apples, bay leaves, thyme, ginger and bourbon. Cook, stirring for a few minutes.

4. Add the stock concentrate and 1 cup of the beef stock.

5. Cover with the lid and place in the preheated oven for about an hour.

6. Add 3 more cups of stock, replace the lid and roast for an additional hour.

7. Remove from the oven. Season with salt & pepper to taste. At this point the soup could be reserved overnight for use the next day or you can continue with the recipe to finish.

8. Preheat the broiler to high.

9. Replace the pot back on the stovetop over medium heat and add about 2 more cups of stock and approximately 1/4-1/2 cup dry white wine, to taste, if desired (I preferred the addition of the wine for some acidity). Season to taste with salt & pepper.

10. Ladle into bowls. Top with torn pieces of baguette and a heap of shredded Gruyere.

11. Broil on high for 3-5 minutes, watching carefully.