2 small onions, thinly sliced?
2 garlic cloves
1 leek, diced
2 green apples – peeled, cored and diced fine?
1-2 tablespoons butter?
1 tablespoon flour?
475 ml apple cider?
Apple Cider vinegar
1 chicken breast, diced into small pieces
950 ml chicken broth?
1 cup white wine?
salt & white pepper?
Swiss Cheese or Gruyere
In a large pot, melt the butter over medium heat and add the onions, leek, garlic and diced apples. Stir to combine, then cover to let steam, about 5-7 minutes, stirring occasionally. Remove cover and stir mixture frequently, until onions are deep golden brown and apples soften completely.
When mixture is a deep golden brown turn heat to low, add flour and ½ cup of the apple cider, apple cider vinegar, stirring constantly to form a sticky, combined mixture.
Add chicken broth, white wine and remaining apple cider to the pot, deglazing browned pan and stirring onion-apple mixture into broth. When onions have broken up into the broth, partially cover soup and simmer on low for about 15-20 minutes, or until golden brown, slightly reduced and thickened.
Add chicken to mixture for a few minutes until just cooked.
Season with salt and pepper.
Ladle warm soup in oven-safe soup bowls, cover with herbs and top with thick chunks of toasted crusty bread to almost, but not quite, fill the bowl. Top with slices of Swiss cheese, allowing a slight overhang. Slide pan with soup bowls under hot broiler to melt cheese.
Remove carefully from oven, and serve.