Direction

1. 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.
2. Add flour to mixture, allowing it to brown, forming a roux along with the caramelized onions and apples.
3. 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.
4. Simmer for a minimum of 30 minutes, but no longer than 1 hour (the apples will start to lose their texture).
5. 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.
6. Add grated onion, cognac and Parmesan cheese to the soup. Remove the bay leaves. Give it a quick stir.
7. 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.
8. Broil on high until cheese melts.
9. Remove, garnish with additional fresh sage, if desired, and serve immediately.
10. If you’ve tried this recipe, come back and let us know how it was!