New England Onion Soup

Transport your taste buds to the cozy charm of New England with this hearty New England Onion Soup, a delightful twist on the classic French onion soup. Featuring caramelized yellow onions infused with the distinct sweetness of apple cider and the depth of dry white wine, this soup boasts a richly layered broth made from a blend of beef and chicken stock. Fresh thyme and a bay leaf lend aromatic sophistication, while the crowning touch comes from oven-toasted baguette slices blanketed in a luscious combination of sharp cheddar and Gruyère cheese, melted to golden perfection under the broiler. Ideal for chilly evenings, this comforting soup is both rustic and refined, making it a must-try for lovers of soul-warming, cheese-topped recipes. Optimize your next cozy dinner experience by bringing New England flavor to your table.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 6 large yellow onions, thinly sliced
• 1 teaspoon granulated sugar
• 1 cup dry white wine
• 1 cup apple cider
• 4 cups beef broth
• 2 cups low-sodium chicken stock
• 4 pieces fresh thyme sprigs
• 1 piece bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 8 pieces baguette slices
• 1.5 cups sharp cheddar cheese, grated
• 1 cup Gruyère cheese, grated

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat.

Step 2

Add the sliced onions and stir to coat them evenly with the fat. Cook for 20-25 minutes, stirring occasionally, until the onions are soft and golden brown. Sprinkle with sugar to help with caramelization and cook for an additional 5 minutes.

Step 3

Deglaze the pot by adding the white wine and apple cider. Stir, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.

Step 4

Pour in the beef broth and chicken stock, and add the thyme sprigs, bay leaf, salt, and pepper. Bring the soup to a gentle simmer, cover partially with a lid, and cook for 30 minutes.

Step 5

While the soup simmers, preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and toast them in the oven for about 8-10 minutes, flipping halfway through, until golden and crisp.

Step 6

When the soup is ready, discard the thyme sprigs and bay leaf. Adjust seasoning with additional salt and pepper if needed.

Step 7

Preheat your broiler to high. Ladle the soup into oven-safe bowls or crocks and place one or two toasted baguette slices over the surface of the soup in each bowl.

Step 8

Combine the grated cheddar and Gruyère cheeses in a bowl. Generously sprinkle the cheese mixture over the baguette slices in each bowl.

Step 9

Place the bowls on a baking sheet and broil for 2-4 minutes, or until the cheese is melted, bubbly, and slightly golden. Keep a close eye to prevent burning.

Step 10

Carefully remove the bowls from the oven and let them cool for 2-3 minutes before serving. Enjoy your warm, comforting New England Onion Soup!

Nutrition Facts

Serving size	3204.4 grams (3204.4g)

Amount per serving	% Daily Value*
Calories	3013

Total Fat 173.10g	222%
Saturated Fat 91.20g	456%
Polyunsaturated Fat 2.80g
Cholesterol 404mg	135%
Sodium 8486mg	369%
Total Carbohydrate 253.00g	92%
Dietary Fiber 24.10g	86%
Total Sugars 67.10g
Protein 120.40g	241%

Vitamin D 43IU	214%
Calcium 2742mg	211%
Iron 15mg	82%
Potassium 2776mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 15.8%

Carbs: 33.2%