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

Step 1 Cook the onions in the butter in a large skillet over medium-low heat until browned, 15 to 20 minutes. Add the apples and cook until softened, 5 minutes. Deglaze the pan with the wine and Calvados or Brandy, scraping up any brown bits. Add the chicken and beef stocks, the water and the thyme; bring to a boil. Add the spice sachet and simmer on low heat for 30 minutes.

Step 2 Add the apple concentrate and balsamic vinegar and season to taste with salt and pepper. Remove the sachet.

Step 3To serve, divide the soup between two heavy, oven-proof soup crocks. Top each with croutons and a slice of cheese. Brown under the broiler a couple of minutes before serving.

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