Classic French Onion Soup

Ingredients

• 1 cup apple juice 
• 10.5 ounce beef consomme canned
• 6 inch diagonally bread french cut
• 1 tablespoon butter 
• 1 cup cooking wine dry white
• 2 tablespoons parsley fresh chopped
• 4 ounces jarlsberg cheese light shredded
• 4 cups low-salt beef broth 
• 8 cups onion sweet thinly sliced ( 3 large)

Equipment

• bowl
• baking sheet
• broiler
• dutch oven

Directions

1. Melt butter in a large Dutch oven over medium-low heat; add onion. Cover and cook 30 minutes or until dark brown, stirring occasionally.
2. Add wine and apple juice; bring to a boil. Boil, uncovered, 10 minutes or until liquid is reduced to about 1/2 cup. Stir in broth and consomm; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
3. Preheat broiler.
4. Arrange bread slices on a large baking sheet. Broil 1 minute on each side or until golden.
5. Place 6 (2-cup) ovenproof bowls or soup crocks on a large baking sheet. Spoon soup into bowls. Top each bowl of soup with 2 slices toasted French bread, 1 1/2 tablespoons cheese, and 1 teaspoon parsley. Broil 2 to 3 minutes or just until cheese melts.