Fall is my favorite season. Primarily so I can go braless in cashmere sweaters. As the cold weather approaches it becomes the season for comfort food. This recipe for Apple Cider and Duck Fat French Onion Soup and is one of my fall/winter staples.
I met Spider at a play party in the city. The first time we met, we laid our bodies on the ground to create a triangle on the floor with our friend Mistress Mae, and a talented fire player tantalized our bodies with his flame. When Spider asked me if he could model for my blog I sent him to the grocery store with a list and he showed up to my apartment with bags of fresh produce. After he came upstairs, I immediately had him undress and put on one of my grandmother’s aprons.
Spider was very helpful in the kitchen and while I was eating soup, Spider was kind enough to hold my napkin for me.
- 4 TSP unsalted butter
- 3TSP olive oil
- 2 gala apples, quartered and thinly sliced
- 4 vidalia onions, halved and thinly sliced
- 1 pint organic chicken broth
- 1 pint organic beef broth
- 2 cups apple cider
- splash of cognac
- 12 large thyme sprigs
- bay leaves
- salt & pepper
- half loaf country bread
- fist size gruyere cheese, shredded
Melt butter in a large stock pan with olive oil over medium heat. Add onions and apples and sauté until onions are soft, translucent and turning brown. About 20 minutes. Add chicken broth, beef broth, cider, thyme and bay leaves. Bring to a boil. Reduce heat; season with salt and pepper to taste. Simmer soup, uncovered for 45 minutes. Discard thyme sprigs. Soup can be made 1 day ahead of time.
To serve: Ladle soup into oven proof bowls. Place slice of bread over soup and cover with shredded cheese. Broil until cheese melts.
(Leftovers: I like to take the broth of left over soup, and make rice; replacing the water with broth. Add in the onions when the rice has 5 minutes left to cook. Sprinkle in shredded gruyere or swiss cheese. Add a poached egg on top.)