Apple Week: Apple Onion Soup Gratin

I saw this recipe and was drawn to it. Like a moth to a flame drawn to it. Having the serious affinity for salt that I do, I love French Onion Soup. Salty broth, slimey, worm-like onions, crouton, slightly browned and bubbling cheese... how could you go wrong? You can't. How can you improve it? Add apples for an ever-so-sweet addition to a classic.

Apple Onion Soup Gratin

3T. butter (don't question the butter - trust me, just do it)

1 apple (Mac or Cortland)

2 sweet onions, chopped

2c. beef broth

1 1/2c. water

1/2c. dry sherry

1t. dried basil

French bread

Swiss cheese, shredded

[This recipe goes fast, so I recommend having everything prepped before you start.] Add onions and butter to soup pot or dutch oven and sauté until softened.  Add apple and sauté until soft, but still able to retain shape. At this point, preheat oven to a high broil. Add liquid and spices and simmer another 10-15 minutes. (I added an extra bullion cube to get a nice strong flavor and to feed my salt addiction.) Once soup is ready, ladle into oven-safe bowls. Cut French bread into a crouton that covers the top of the bowl. Top with shredded Swiss cheese. Put in the oven (on a tray to prevent melty cheese grossness!) until the cheese starts to brown and bubble. Keep a close eye on it as this happens fast! Enjoy!