Number of servings : 4
Type of meal : | Soups | Soups
Special diet :
2 tbsp (30 mL) butter
4 cups (1 L) onions, thinly sliced
2/3 cup (160 mL) apple cider or unsweetened apple juice
2-1/2 cups (675 mL) veal stock or beef broth
1/2 tbsp (7 mL) Dijon mustard
3/4 cup (180 mL) apples, peeled and diced
Salt and ground pepper, to taste
8 slices baguette bread, toasted
2 cups (500 mL) Canadian Gouda, grated
- In a large saucepan, melt the butter over medium heat and cook the onions for 10 minutes, stirring occasionally, until the onions are tender and lightly golden.
- Deglaze with the cider and allow the liquid to reduce by one-third. Add the veal stock, mustard, and diced apple. Season generously, bring to a boil and simmer for about 10 minutes half-covered.
- Preheat the broiler. Divide the soup among four ovenproof soup bowls, cover each with 2 baguette slices, and sprinkle with cheese.
- Place under the broiler until the cheese melts and is golden brown. Serve immediately.