Granny Smith & Gruyère French Onion Soup

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by | Updated: December 3rd, 2016 | Read time: 2 minutes

Topped with tart Granny Smith apples and earthy Gruyère cheese, there’s no better soup to sip on a chilly autumn day than this elegant French onion creation. You’ll start with a base of buttery sautéed onions, slow cooked to the perfect tender-softness before creating a rich, wholesome broth infused with decadent herbs. Like all French onion soups, the finishing touch involves browning the toppings in your broiler. The extra step is worth it! This is cold-weather comfort food at its finest.

Granny Smith and Gruyere French Onion Soup

Granny Smith & Gruyère French Onion Soup

Prep time: 20 minutes
Cook time: 2 hours


4 medium-large yellow onions, peeled and julienned
4 Tbsp. unsalted butter
2 quarts homemade or low-salt prepared beef broth
1 cup medium-dry sherry
2-3 Tbsp. Worcestershire sauce
½ tsp. nutmeg
1 bay leaf
1 tsp. thyme
1 tsp. salt
Black pepper, to taste
2 cups Gruyére cheese, grated
2 Granny Smith apples, sliced


  1. In a large soup pot, melt butter over medium heat. Stir in onions, salt and black pepper to taste.
  2. Reduce heat to low, cover and cook until onions are soft but not falling apart (about 40-50 minutes).
  3. Stir in sherry, Worcestershire sauce and herbs. Pour in broth and add bay leaf.
  4. Bring soup to a simmer over medium-high heat. Reduce to medium low, and simmer for 10 minutes, stirring occasionally.
  5. Remove bay leaf and season with additional salt and pepper if desired.
  6. Heat broiler to high.
  7. Distribute soup into 6 broiler-safe bowls/crocks, placed on a baking sheet. Arrange 3-5 apple sliced on top of soup in each bowl, then sprinkle with cheese. Broil until browned and bubbly, about 2-5 minutes.
  8. Serve immediately.