Cream of Onion and Apple Soup
From Ellen Kelly
This is just a basic French onion soup recipe with a twist. For the classic, use beef stock and red wine and omit the apple and cream entirely. Ladle into heavy bowls, top with a sourdough crouton and grated gruyère cheese. Melt the cheese under the broiler to serve.
- 3 T. butter
- 3 T. olive oil
- 4 lbs. large onions, halved and thinly sliced
- 1 lb. peeled, cored and grated tart apples
- 2 T. sugar
- 2 bay leaves
- 1 T. fresh thyme leaves
- 1/4 c. flour
- 1 c. dry sherry or dry white wine
- 16 c. (4 L) chicken or vegetable stock
- 1 c. crème fraîche
- salt and freshly ground black pepper
- 3 T. brandy
Melt the butter with the oil in a large heavy-bottomed pot. Add the onions, grated apple and sugar and combine well. Tongs are the perfect tool for this until the onions cook down enough to stir.
Add the bay leaves and thyme. Cook over medium
heat until the onions are soft and caramelized to a deep golden brown, stirring often. Sprinkle the flour over the onions and stir. Reduce the heat to low and cook, stirring, for 10 minutes.
Add the wine and deglaze, stirring to scrape up any browned bits on the bottom. Add the stock, bring to a simmer and cook for 15-20 minutes until smooth and slightly thick, stirring occasionally. Add water if the soup becomes too thick. Stir in the crème fraîche, season with salt and pepper, then stir in the brandy just before serving. Serves 8 to 12.