• In a wide-bottomed pot over medium-high, heat butter until melted and foamy. Add onions and cook, stirring occasionally, until they begin to brown, 6 minutes. Reduce heat to medium, season with 1/4 tsp each salt and pepper and add water. Cook, stirring often, until water evaporates, about 10 minutes. Add apple and cook, stirring occasionally, until onions are golden brown and apple has softened, about 15 minutes.

  • Heat broiler. Add broth and thyme to onion mixture. Bring to a simmer and cook, partially covered, 12 minutes. Add chicken and cook until heated through, about 3 minutes. Arrange 4 broiler-proof bowls or crocks on a foil-lined rimmed baking sheet. Remove and discard thyme sprigs; stir in 1/2 tsp each salt and pepper. Divide soup among 4 bowls and top with 2 slices each baguette and cheese. Broil until cheese is bubbling and browned, 3 to 5 minutes. Carefully, they will be extremely hot, transfer bowls to plates and serve.


Cook onion and apple mixture a day or two in advance, warm it in the pot, then proceed with the remaining steps.

Nutrition Facts

528 calories; 22 g total fat; 630 mg sodium. 51 g carbohydrates; 35 g protein;