If a bowl of crispy, cheesy French onion soup doesn’t say “autumn is here” I don’t know what does. And when you add a lovely, perfectly in season Pink Lady apple and a hefty splash of apple cider, it becomes downright magical.
My husband and I hit up the Montavilla Farmer’s Market (in SE Portland) a few weeks ago and came home with a beautiful selection of apples. There were so many varieties to choose from it was a little overwhelming. My new favorite is the Pink Pearl — which has bright rose-colored flesh and a tart flavor reminiscent of a Granny Smith.
I picked up a dozen or so apples and upon arriving at home, I set a Pink Lady aside because I had a plan in mind. This plan, to be specific: French Onion and Apple Soup.
It was a Cooking Light recipe that I had been staring at for quite a while and finally it was cold enough in Portland to justify making it. I admit, I was a little over excited. I’ve mentioned before that fall makes me nervous because it’s so close to winter, but here’s a secret — as soon as autumn is in full swing, I love it. The smell of cinnamon, the desire to bake cookies and toast pumpkin seeds. It’s like that feeling of being a kid when you realize you can finally start the counting down the days until Christmas.
And this soup definitely helped usher me into autumn! The cheesy topping and crunchy croutons were as comforting as always. And with its slight sweetness and rich beef broth, it brought about an immediate and serious craving for hot apple cider with Applejack.