How To Make Caramelized Apple Onion Soup
Stay warm and enjoy a hearty bowl of this caramelized apple and onion soup cooked in apple cider, vegetable broth, and a hint of light cream.
Serves:
Ingredients
- 2lbssweet yellow onions,sliced ā -inch thin
- 1tbspolive oil
- 1tbspunsalted butter
- 4Granny Smith apples
- 2Ā½cupsapple cider
- 4cupsvegetable broth,1 quart
- 2clovesgarlic,crushed
- Ā½cuplight cream
- Ā¾tspkosher salt and white pepper,or to taste
- a drizzle of light cream,optional garnish
Instructions
-
In a Dutch oven or heavy stockpot, melt the butter and oil over medium heat.
-
Add the onions and sautƩ for about 55 minutes until caramelized and become golden in color, stirring occasionally, depending on the pan and the flame. Reduce the heat to medium-low halfway through to prevent them from burning.
-
While the onions are cooking, peel, core, and chop the apples.
-
When the onions are ready add the apples and cook for 2 to 3 minutes.
-
Add the apple cider to deglaze the pan, scraping up any brown bits on the bottom of the pan.
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Increase heat and bring to a boil, cook for about 5 minutes until the cider reduces.
-
Add the garlic and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes. Add cream and simmer low for 10 minutes.
-
Puree in a blender in batches or using an immersion blender. Adjust seasoning with salt and white pepper.
Nutrition
- Calories:Ā 205.78kcal
- Fat:Ā 8.18g
- Saturated Fat:Ā 4.11g
- Trans Fat:Ā 0.06g
- Monounsaturated Fat:Ā 3.01g
- Polyunsaturated Fat:Ā 0.42g
- Carbohydrates:Ā 32.25g
- Fiber:Ā 4.65g
- Sugar:Ā 21.15g
- Protein:Ā 2.15g
- Cholesterol:Ā 20.40mg
- Sodium:Ā 208.30mg
- Calcium:Ā 53.88mg
- Potassium:Ā 372.31mg
- Iron:Ā 0.55mg
- Vitamin A:Ā 62.12Āµg
- Vitamin C:Ā 9.77mg
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