Baked onion and apple soup Recipe - Los Angeles Times

Ingredients

• 1 large or 2 small onions, thickly sliced (about 1 1/4 pounds)
• 5 to 6 tablespoons clarified butter
• 1 cup sliced apples
• 1/2 cup red wine
• 1 tablespoon Calvados or Brandy
• 1 cup chicken stock
• 1 cup beef stock
• 1/2 cup water
• 1/2 teaspoon dried thyme
• 1/4 tablespoon coarsely ground pepper, 1/2 tablespoon whole cloves, 1 star anise and 1 bay leaf, tied in cheesecloth to make a sachet
• 1/4 cup apple cider or apple juice concentrate
• 1 tablespoon balsamic vinegar
• Salt, pepper
• 6 to 8 croutons
• 2 slices Cheddar cheese