Apple and Onion Soup

When Ryan and I were in Blue Ridge, GA we ate dinner at this amazing restaurant called Harvest on Main.  We were not expecting to get gourmet, organic food in the middle of the mountains in Georgia, but sure enough that's just what we got! Everything we ate their was amazing, but the star of the show was the appetizer- their take on French onion soup.  It was made with three different types of onions and used apple juice instead of beef broth for the liquid.  Last night I tried to recreate this dish with a few adjustments.  

To begin, start by browning 2 packages of apple chicken sausage (this soup doesn't necessarily need the chicken, but it makes it that much more tasty) in 2 tablespoons of olive oil over medium heat in a dutch oven (or any heavy-bottomed pot).

Once the chicken sausage looks like this, remove from pan with a slotted spoon, leaving behind any grease.  Store the meat in the fridge until ready to eat.  

To the same pan, add 3/4 stick of butter.  While that melts, slice 3 large sweet onions and 2 red onions.  To slice thinly, cut in half and then cut into thin half-moons.  

Add the sliced onions to the melted butter and season with 1/2 tablespoon of salt and 1 teaspoon of pepper.  Stir onions that they are all coated in butter and salt and pepper.  Turn heat down to medium-low.  This is where patience comes in, because you can't rush this process.  The onions need to cook for a long time in order to get that delicious French-oniony flavor.

After 30 minutes, onions will start to soften and caramelize.  Add in a bunch of thyme (held together by twine so it's easy to remove).  Continue cooking on medium-low.

After an hour, it will look like this, turn heat down to low and continue cooking.

After a total of two hours, the onions will be completely cooked down and their sugars rendered.  Turn heat back to medium and you're ready to add your liquids.

For the liquid, add 1 cup marsala wine, 4 cups 100% apple juice, and 2 cups chicken stock. Season to taste.  When soup begins to bubble, turn down to low and allow to simmer until ready to serve.

To serve, add the chicken back into the soup.  Scoop soup into a bowl and top with a piece of toast and cheese (it's best with Gruyere, but we used Monterrey Jack because it was way cheaper) and bake until cheese is melted.