Apple Onion Soup with Cheddar Bacon

2 T butter
3 med. onions, thinly sliced
3 med. granny smith apples, peeled, cored, cut into 1/4 inch slices
Kosher salt
6 c chicken broth
1 3/4 cups beef broth
1/4 c dry red wine
1 bay leaf
pepper
6 oz sharp cheddar cheese, grated
1 lb cooked bacon, crumbled
1 T finely chopped sage
1 french baguette, cut into slices.

1. Heat butter in large stockpot over medium heat
2. Add onion, apples, and 1/2 tsp salt. Cook, stir, scraping until deeply carmelized and bottom of pan has crust on it. (about 30 minutes)
3. Stir in chicken broth, beef broth, and wine, and bay leaf. Bring to boil and scrape bottom of pan with wooden spoon to loosen crust. Simmer 20 minutes. Discard bay leaf and season with salt and pepper. Stir in chopped sage.
4. Combine bacon and cheddar in another bowl.
5. Put soup into individual crocks/bowls, top with baguette slice and cheddar-bacon. Broil in oven until cheese is melted and bread is toasty. Watch very carefully so cheese doesn't burn.