Baked Onion And Apple Soup

Directions

1. * Note: To clarify the butter for this recipe, microwave 1/2 c. (1 stick) of butter till melted, skim off the foam from the top, then pour off the butter and throw away any milky water on the bottom. You'll have about 5 to 6 Tbsp..
2. Cook the onions in the butter in a large skillet over medium-low heat till browned, 15 to 20 min. Add in the apples and cook till softened, 5 min. Deglaze the pan with the wine and Calvados or possibly brandy, scraping up any brown bits.
3. Add in the chicken and beef stocks, the water and the thyme; bring to a boil. In a piece of cheesecloth, tie together the pepper, cloves, star anise and bay leaf to make a sachet. Add in the spice sachet and simmer on low heat for 30 min.
4. Add in the apple concentrate and balsamic vinegar and season to taste with salt and pepper. Remove the sachet.
5. To serve, divide the soup between two heavy, oven-proof soup crocks. Top each with croutons and a slice of cheese. Brown under the broiler a couple of min before serving.
6. This recipe yields 2 servings.