FALL FRENCH ONION SOUP
This is an awesome autumn twist on the traditional French Onion soup. Apple cider and brandy make it a cozy dish for those chilly fall afternoons.
Provided by Aenor
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 10h20m
Yield 6
Number Of Ingredients 11
Steps:
- Set a slow cooker on Low, and put in half of the butter to melt. Add the onions and apples; cover and cook on Low for 6 to 8 hours.
- After the cooking time is up and apples and onions are soft, pour in the brandy, chicken broth and apple cider. Set the slow cooker to High and cook for 1 to 2 hours, until simmering.
- Preheat the oven broiler. Mix together the cinnamon, sugar and remaining butter. Spread onto one side of each slice of bread. Place bread cinnamon side up on a baking sheet, and broil until toasted, about 3 minutes. Remove from the oven, flip the slices over so the cinnamon is on the bottom. Sprinkle Gouda cheese on the top and return to the broiler until the cheese is melted.
- Ladle soup into serving bowls and top with slices of toast, cheese side up to serve.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 43.5 g, Cholesterol 52.1 mg, Fat 23.3 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 12.3 g, Sodium 397.5 mg, Sugar 19.3 g
GERMAN APPLE-ONION SOUP
This beautiful crystal-clear soup can be made without the liquor if you wish. Use the highest-quality ingredients you can find, this is not a time to scrimp.
Provided by Cherish Grabau
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
- To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 41.3 g, Cholesterol 19.7 mg, Fat 6.7 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 1076.2 mg, Sugar 33.5 g
FRENCH ONION SOUP WITH CIDER
From the October/November 2007 issue of Vogue Entertaining + Travel. This soup can be made up to three days in advance.
Provided by AmandaInOz
Categories European
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Add onions and sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden.
- Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper.
- Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns.
- Serve soup topped with the croûtons and sprigs of thyme.
ONION SOUP WITH APPLE CIDER
Categories Soup/Stew Fruit Juice Onion Quick & Easy Wheat/Gluten-Free Apple Fall Thyme Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Melt butter with oil in large pot over medium-high heat. Add onions; sauté until soft and dark brown, about 20 minutes. Add chicken broth, cider, and thyme sprigs. Bring to boil. Reduce heat; season with salt and pepper. Simmer soup, uncovered, 25 minutes. Discard thyme sprigs. (Soup can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.) Divide among 6 soup bowls, garnish with chopped thyme, and serve.
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APPLE FRENCH ONION SOUP - EASY FRENCH ONION SOUP RECIPE
From savoryexperiments.com
4.9/5 (8)Total Time 1 hr 30 minsCategory Appetizer, Main Course, Main Dish, SoupCalories 472 per serving
- Heat a large Dutch oven or sauce pan over medium heat. Melt butter. Add caramelized onions and diced apples to the butter. Cook for an additional 5 minutes, stirring periodically to prevent burning. Apples should be slightly tender, but not mushy and not hard.
- Add flour to mixture, allowing it to brown, forming a roux along with the caramelized onions and apples.
- After flour browns slightly, add BEST beef stock, dry red wine, bay leaves, rubbed sage, fine sea salt and freshly ground black pepper. Stir and bring to a low simmer. Never bring to a full boil.
- Simmer for a minimum of 30 minutes, but no longer than 1 hour (the apples will start to lose their texture).
PENNSYLVANIA FRENCH ONION AND APPLE SOUP | PA APPLE RECIPES
From paeats.com
Servings 6Estimated Reading Time 2 minsCategory Dinner,LunchTotal Time 2 hrs
- Melt butter in large, heavy-bottomed pot over medium heat. Add onion to pot and cook 5 minutes, until tender. Reduce heat to low and continue to cook, stirring occasionally, until onions are caramelized, about 40 minutes.
- Increase heat to medium and stir in apples, thyme and black pepper and cook 3 to 5 minutes, until apples are tender. Add wine and cook until almost completely evaporated, scraping brown bits from bottom of pan. Stir in broth and cider and bring to boil. Reduce heat to low and simmer 40 to 45 minutes, stirring occasionally. Stir in vinegar and season with salt to taste.
- Preheat oven to 500°F. While soup cooks, arrange bread in single layer on rimmed baking sheet. Toast in oven for 5 minutes, stirring halfway through, until golden.
- Ladle soup into oven-safe serving bowls, leaving 1/2”-space at top. Top soup with layer of toasted sourdough and sprinkle with even layer of Gruyère. Arrange soup bowls onto rimmed baking sheet and bake 6 to 8 minutes, until cheese melts and is bubbling.
FRENCH ONION AND APPLE SOUP RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (13)Total Time 2 hrs 10 minsServings 10Calories 254 per serving
- Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently. Continue cooking 50 minutes or until deep golden brown, stirring occasionally. Add pepper, apple, thyme sprigs, and bay leaves; cook 3 minutes or until apples soften. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Add broth and cider; bring to a boil. Reduce heat, and simmer 45 minutes. Discard bay leaves; stir in vinegar.
- Arrange bread cubes in a single layer on a jelly-roll pan; broil 2 minutes or until toasted, turning after 1 minute.
FRENCH ONION COUNTRY APPLE SOUP - NATIONAL ONION ASSOCIATION
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Estimated Reading Time 2 mins
APPLE-ONION SOUP RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (3)Total Time 2 hrsServings 8
- Melt butter in a large Dutch oven over low heat. Add onions and next 2 ingredients, and cook, stirring often, 30 to 35 minutes or until onions are caramel colored. (Adjust heat to prevent scorching.) Add apples, and cook, stirring often, 5 minutes. Add broth and next 2 ingredients. Increase heat to medium, and bring to a boil, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, 20 to 25 minutes or until apples and potato are tender. Remove from heat, and let stand 15 minutes. Discard bay leaf.
- Process mixture with a handheld blender until smooth. Add cream and lemon juice. Return to low heat; simmer, stirring often, 15 minutes. Add salt and pepper. Serve with Cheese Puff Pastries.
FRENCH ONION SOUP WITH KALE - MONDAY SUNDAY KITCHEN
From mondaysundaykitchen.com
Cuisine FrenchCategory Dinner, LunchServings 4
- In a large 5-quart stovetop pot, add olive oil and heat over medium heat. Add chopped onions and stir to coat them in the oil. Let them cook for 2-3 minutes before stirring with a wooden spoon. They will become translucent and tender. When stirring, be sure to scrape off and incorporate the brown bits from the bottom of the pot. You can add small splashes of water (a tablespoon at a time) to the pot to help break down/scrape off the browned bits. *Reduce the heat if you notice burning. Continue this process for 15-20 minutes, until the onions are a deep caramel shade of brown and full of flavor.
- Stir in garlic, kosher salt, and pepper. Add chopped kale and stir well to ensure the kale is coated.
- Taste and season with additional salt and pepper as desired. Ladle into an oven-safe bowl and top with a slice of crusty, toasted bread and sliced Emmental. Place in the oven under the broiler for 1-2 minutes, until melted and bubbling. Carefully remove, grab a spoon, and dig in!
FRENCH ONION AND APPLE SOUP RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
Reviews 6Estimated Reading Time 2 minsServings 12Total Time 2 hrs 10 mins
- Add pepper, apples, thyme (finely chopped), and bay leaves and cook for a few minutes to soften the apples.
- Add the wine, broth, cider, and bring to a boil. Reduce the heat and cook on low for 45 minutes. Discard the bay leaves.
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