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Prep
Difficulty
Medium
Time
Estimate
1 hour
Start by sauteing the onions. While you occasionally stir them, prep the other ingredients for the salad. After adding the broth to the soup, toast the bread. While the soup broils, add the dressing to the salad. Serve while the soup is hot and the cheese is bubbly & golden.
Any broth will do, although the classic version calls for a rich, beef stock. The caramelizing of the onions is key. Keep cooking & stirring them until they become a dark golden shade. Add a splash of broth if they are sticking and reduce the heat if necessary. It may take awhile but the deep sweetness comes out the longer the onions have to cook.
The nutty flavor of Gruyere cheese matches so nicely with toasted nuts and apples and the entire thing is tossed with a simple tangy-sweet dressing.
