Heat the butter in a large stock pot or Dutch oven over medium-high heat. Add the onions, apples, and 1/2 tsp salt and stir thoroughly to coat the onions and apples in butter. Cook, stirring frequently, until the onions and apples are deeply caramelized, and the botttom of the pot is coated with a dark brown crust., about 30 minutes.
Stir in the chicken broth, beef broth, wine, and bay leaf. Bring to boil and scrape bottom of the pot with wooden spoon to loosen the brown bits. Simmmer for 20 minutes to blend flavors. Discard the bay leaf and season with salt and pepper. (Soup may be covered and refrigerated for up to 2 days. Reheat to simmer before proceeding with the recipe.)
Toast bread, then top with cheese and bacon. Broil till cheese is melted. Stir the sage into the simmering broth. Serve with toasts on side or floating on top.
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 268 (61%)|
|Amt Per Serving||% DV|
|Total Fat 29.7g||40 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 65.6mg||20 %|
|Sodium 1665.5mg||57 %|
|Potassium 613.8mg||16 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 17.2g|
|Protein 19.1g||27 %|
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Calories per serving: 442
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