3 tablespoons butter
3 pounds onions, sliced
1/2 cup water
1 apple, peeled and julienned
1 teaspoon thyme, chopped
3 tablespoons flour (rice flour for gluten-free)
1 cup white wine
2 cups beef or vegetable broth
1 cup apple cider
2 bay leaves
1 splash brandy (optional)
salt & pepper to taste
4 1/2 inch thick slices of day old bread, toasted (gluten free or omit for gluten free)
1 1/2 cup gruyere or fontina, grated
Melt the butter in a large sauce pan over medium heat.
Add the onions and water and cook, covered, until completely tender and caramelized and golden, about 2 hours, adding more water as needed.
Add the apple and thyme and cook for a minute.
Sprinkle in the flour and cook, stirring, for another minute.
Add the wine and deglaze the pan.
Add the broth, cider and bay leaves, bring to a boil, reduce the heat and simmer for 30 minutes.
Season the soup with salt and pepper and add a splash of brandy.
Divide the soup between 4 oven safe bowls, top with the toast followed by the cheese and broil until the cheese is bubbling and golden brown, about 2-3 minutes.