Apple and onion soup

Caramelized Apple Onion Soup

Caramelized Apple Onion Soup tastes like fall in a bowl! Apples and caramelized onions are simmered with cider and broth, and blended with a touch of cream. The flavor is the perfect balance of savory and sweet. One bowl filled me up and made my tummy very happy!

Caramelized Apple Onion Soup

Last Fall while visiting Harry and David in Oregon, I had lunch at a quaint bistro called Deja Vu Bistro that had this incredible soup.

I was dying to make this at home and I emailed the chef for the recipe. He was kind enough to send it to me and I’ve made it several times with slight adaptions to his original to lighten it up. In place of 1 cup of heavy cream I used 1/2 cup light cream. I also cut back on the butter and used slightly less cider since I was using less cream. Although it takes some time for the onions to caramelize, I think it’s worth it. It also happens to be vegetarian and gluten-free. Enjoy!

Caramelized Apple Onion Soup

Ingredients

• 2 pounds sweet yellow onions , sliced 1/8″ thin
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 4 Granny Smith apples
• 2 1/2 cups apple cider
• 1 quart vegetable broth , I used Pacific
• 2 cloves garlic , crushed
• 1/2 cup light cream
• 3/4 tsp kosher salt and white pepper , to taste
• optional garnish a drizzle of light cream

Instructions

Notes

Nutrition

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59 comments

Very tart and and just disgusting. Granny Smith apples with apple cider? Very wrong choice.

This was just too sweet for my taste. All I taste is apple, the onion taste doesn’t come through at all. If I were to make it again, I’d probably add an onion and subtract an apple.

Made this for my health group. It was devoured! Everyone raved about this recipe.
My onions never carmelized, but still so yummy and tasty.
I have to make it for the next office meeting and Easter now!

Glad you enjoyed it!

I made this yesterday, and it was AMAZING. (I honestly don’t understand why some people were surprised by how sweet it was – *caramelized* onions + apple cider + apples? How would it NOT be?) I loved how the cider and Granny Smiths added a bit of tartness to offset the sweet. I also usually don’t like pepper in my food, so I omitted it – but the kids told me to add it and it was actually good. We were talking as we ate, and thought maybe next time we’d get some pork tenderloin (or some kid of pork) and shred it and add it to this to make it a bit more “hearty”. But the serving size is bigger than I expected (and it was more filling than I thought it would be the way it is), so doing that would definitely make more servings.

I will say I was hit with my nemesis in cooking: the cream (I used half & half) curdled as soon as I added it to the soup. I had completely forgotten acid + heat makes dairy curdle almost *instantly*. (I’ve been working on a Butterbeer recipe for years, and the addition of dairy into it – from the caramel sauce – hits me with this exact same problem every time.) The immersion blender fixed that issue right away, but I’m now wondering if next time, maybe use the “solids” from a can of coconut milk, instead, to prevent the curdling. Or maybe use almond milk? Or perhaps just tempering the dairy with the soup before adding it would help? Experimentation is necessary I think. And there WILL be experimenting, because this was REALLY good. Will definitely make it again.

I typically adore Skinny Taste recipes and lately I’ve been really trying to push myself out of my comfort zone. Even though the recipe sounded a bit strange and some of the comments expressed it wasn’t good, I figured I would go for it anyways since we had just gone apple picking.

Sadly… Honestly this was not good. It wasn’t the worst thing I’ve ever tasted, but the combination of the apples and onions was just strange — and not in a good way. I wish I had listened to the other comments and not made the recipe, but I figured since Gina liked it, maybe there was something to it others just couldn’t see! The soup was just sour and weird though, I did not like it one bit. It was edible, but not at all enjoyable and I ended up throwing most of it away.

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Roasted Apple and Onion Soup

Roasted Apple and Onion Soup

1 x Apple
3 x Wild Onion
4 x Cranberry

The subject of this article or section is part of the Thanksgiving Event , an event that lasted from 13 November until 26 November 2012. Once the event has run its course, this recipe will no longer be unlockable.

Roasted Apple and Onion Soup is a recipe cooked on the basic Thanksgiving Roaster. It requires one Apple, three Wild Onion, and four Cranberry and takes 3 minutes to cook.

Contents

Ingredients and Mastery [ ]

Mastering Roasted Apple and Onion Soup awards the player with 20px Thanksgiving Ribbons instead of 20px Mastery Stars .

Main article: Mastery

Image © Zynga
Information
Station	Basic Thanksgiving Roaster
Ingredients

Ingredient	Level 1	Level 2	Level 3	Total
Mastery	1	3	9	13
1 x Apple	1	3	9	13
3 x Wild Onion	3	9	27	39
4 x Cranberry	4	12	36	52

About this table:

• The first line (Mastery) indicates how many times the player must cook this dish for each mastery level. If Level 1 reads «2» and Level 2 reads «5», that means the player must cook the dish twice for the first mastery star and five additional times for the second star.
• The remaining lines indicate how many of each ingredient are required to reach each mastery level.
  • Lines with a darker background are the direct ingredients for this recipe.
  • Lines with a lighter background are required to craft the direct ingredients.

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Banging apple, cider and onion soup

Ingredients

• 75g / 2oz butter
• 1kg / 2lb onions, sliced
• 2 large leeks, washed and sliced
• 2 eating apples, peeled, core removed, sliced
• 2 large potatoes, peeled and chopped
• 150ml / 5fl oz cider
• 1 litre / 1.5 pint hot vegetable stock
• 3 bay leaves
• 1 sprig thyme
• salt and freshly ground black pepper

To serve

• 200g / 7oz Gruyere cheese, grated
• 2 tbsp chopped fresh chives
• salt and ground white pepper
• nutmeg, grated, to taste

Method

Melt the butter in a large, heavy based casserole over a medium heat. When the butter is foaming, add the onions, leeks and apples and fry for 10-15 minutes, stirring regularly, until they have softened.

Add the potatoes and cider, and bring the mixture to the boil. Continue to cook for 2-3 minutes, until the volume of liquid has reduced slightly.

Add the stock, bay leaves and thyme and season, to taste, with salt and freshly ground black pepper. Reduce the heat to a simmer, cover the casserole with a lid and cook for 25-30 minutes, or until all of the vegetables are cooked through. Remove the thyme and bay leaf with a slotted spoon and discard.

Blend half of the soup in a food processor until smooth. Return the blended soup to the chunky soup mixture and stir well over a gentle heat until heated through. If you want a slightly thinner soup, add a bit more hot vegetable stock until the soup has the desired consistency.

To serve, divide the soup between six bowls and sprinkle a handful of the Gruyere cheese and a pinch of chives into each. Season, to taste, with salt and ground white pepper. Garnish each bowl with a pinch of grated nutmeg.

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Onion and Apple Soup Recipe in Alsace

by Angela
(Derby UK)

I recently saw on a menu for a German restaurant in Chicago, Illinois an Alsatian Onion and Apple soup with Muenster cheese and croutons.

It sounds wonderful, but I can not find a recipe for it. Do you have one or can you direct me to someone who does.

Comments for Onion and Apple Soup Recipe in Alsace

Rating

Alsatian onion soup by: Maggie

Muenster is the cheese recommended in the recipe. I had the soup there. It was delicious. The recipe can be found in the book published by the restaurant.

I usually substitute the Muenster. I feel that it’s the combination of onion and apple that makes this recipe unique. I think you can use any cheese you like.

Rating

Berghoff’s Alsatian Onion and Apple Soup recipe by: Ms. Darling

Anonymous is perfectly correct in knowing Alsace. I too enjoyed the soup at Berghoff’s 115 year old restaurant in Chicago, and it was light, piquant and delightful.

My guess it was a fusion of Alsatian and American elements (hence the Munster)but it was redolent of apple and its sweetness was subtle and blended well with the equally light Munster.

I cannot blame Anonymous for holding to his/her authentic tastes and recipes. However, the current practice in many American finer restaurants is an exploration of combining tastes and styles.

Cuisine, like language is both fixed yet fluid, subject to invention and change. Either the Berghoff recipe was an old family recipe, or the chef played with it, as a jazz piece takes an old tune and develops the ideas in a new direction. Whichever, it was delicious!

Rating

Alsation Onion & Apple Soup! by: Lou

I actually had it last week and it was truly delicious.

I’m looking for the recipe too. Did you have any luck with it.

Rating

Wrong Cheese and Not a Popular Alsatian Soup by: Anonymous

It sounds like the wrong cheese. Either you or the restaurant may have the wrong cheese. Muenster is an American cheese totally unlike Alsatian Munster which is a brie type mold cheese.

If the restaurant listed Munster cheese, then the soup uses three very popular products of the area.

Having lived in Alsace, I have never heard of it. It could be a lesser known Alsatian soup, a family recipe, or something created by a chef from three Alsatian products.

If the restaurant listed Muenster cheese, then the recipe is a fake that they made up. It may taste good, but it’s certainly not Alsatian.

Munster cheese is carried by some high-end specialty cheese shops. Murray’s famous cheese shop in NYC carries it at their stores which are in grocery stores like some Krogers in the US. It costs about $20 a pound.

Whether it’s a little known Alsatian recipe or something they created, your best bet is getting the restaurant to release the recipe, possibly through a newspaper recipe-request column.

If the recipe calls for Munster, I think Muenster would be a terrible substitution. Munster has a unique taste.

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