Instructions: * Note: To clarify the butter for this recipe, microwave 1/2 cup (1 stick) of butter until melted, skim off the foam from the top, then pour off the butter and discard any milky water on the bottom. Youll have about 5 to 6 tablespoons.

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. In a piece of cheesecloth, tie together the pepper, cloves, star anise and bay leaf to make a sachet. Add the spice sachet and simmer on low heat for 30 minutes.

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

To 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.

This recipe yields 2 servings.

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