Yield: 8 servings

Ingredients:

2 Tbs. unsalted butter
3 medium onions, sliced thin
3 medium Granny Smith apples, peeled, cored and cut into 1/4" slices
kosher salt
6 cups canned low sodium chicken broth
1 3/4 cups canned low-sodium beef broth
1/4 cup dry red wine
1 bay leaf
freshly ground black pepper
6 oz. sharp Cheddar cheese, grated
1 lb. bacon, cooked crisp and crumbled
1 Tbs. finely chopped fresh sage
1 French baguette, cut on the bias into twelve 3/4" thick slices

Instructions:
1. Heat butter in a large stockpot or Dutch oven over medium-high heat.
2. Add onion, apples and 1/2 teaspoon salt. Stir thoroughly to coat onions and apples in
butter.
3. Cook, stirring frequently, until onions and apples are deeply caramelized and the
bottom of the pot is coated with a dark brown crust, about 30 minutes.
4. Stir in chicken broth, beef broth, wine and bay leaf. Bring to a boil and scrape the
bottom of the pot with a wooden spoon to loosen the brown crust. Simmer for 20 minutes
to blend flavors. Discard bay leaf and season with salt and pepper.
5. Adjust oven rack to upper-middle position and heat broiler.
6. Combine cheese and bacon in a bowl and stir to distribute evenly.
7. Place ovenproof soup crocks on a rimmed baking sheet.
8. Stir chopped sage into simmering broth.
9. Fill each crock almost to the top with soup.
10. Top each crock with two baguette slices and sprinkle with some of the cheese-bacon
mixture.
11. Place the baking sheet in the oven and broil until cheese is bubbling and well
browned, 2-4 minutes. Watch the soup carefully because once the cheese is well browned
it will quickly burn. Serve immediately.