French Onion And Apple Soup Food

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FALL FRENCH ONION SOUP



Fall French Onion Soup image

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

4 large onions, thinly sliced
2 Granny Smith apples - peeled, cored and chopped
½ cup butter, divided
2 tablespoons olive oil
4 cups chicken broth
1 ½ cups apple cider
2 tablespoons brandy
1 tablespoon ground cinnamon
1 tablespoon white sugar
½ cup shredded Gouda cheese
6 (1 inch thick) slices French bread

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



German Apple-Onion Soup image

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

2 pounds onions, halved and thinly sliced
¼ cup butter
1 (49.5 fluid ounce) can chicken broth
1 (14 ounce) can beef consomme
1 (12 fluid ounce) can frozen apple juice concentrate, thawed
2 cups apple juice
¼ cup applejack brandy or Calvados
1 pinch white pepper, or to taste
1 Granny Smith apple - peeled, cored and thinly sliced

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



French Onion Soup With Cider image

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

150 g unsalted butter, chopped
1 kg onion, halved, thinly sliced
1 1/2 teaspoons sea salt
355 ml alcoholic dry cider
1 1/2 liters beef stock
1 baguette, cut into 12 1cm slices
2 tablespoons Dijon mustard
150 g gruyere cheese, grated
1 sprig fresh thyme, to garnish

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



Onion Soup with Apple Cider image

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

4 tablespoons unsalted butter
3 tablespoons olive oil
6 large onions (about 3 1/2 pounds), halved, thinly sliced
3 cups low-salt chicken broth
2 1/2 cups bottled apple cider
12 large thyme sprigs
Chopped fresh thyme

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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Instructions Heat a large Dutch oven or sauce pan over medium heat. Melt butter. Add caramelized onions and diced apples to the... Add flour to …
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PENNSYLVANIA FRENCH ONION AND APPLE SOUP | PA APPLE RECIPES
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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 …
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Estimated Reading Time 2 mins
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  • 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.
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french-onion-and-apple-soup-recipe-myrecipes image
3 tablespoons unsalted butter 15 cups sliced yellow onion (about 4 pounds) ¾ teaspoon black pepper 1 Honeycrisp or Pink Lady apple, peeled, …
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4.5/5 (13)
Total Time 2 hrs 10 mins
Servings 10
Calories 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.
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FRENCH ONION COUNTRY APPLE SOUP - NATIONAL ONION ASSOCIATION
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  • 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.
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Category Dinner, Lunch
Servings 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.
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Reduce the heat and cook on low for 45 minutes. Discard the bay leaves. Preheat the broiler; arrange the bread cubes on a jelly roll pan and broil for 2 minutes, or until toasted …
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Start Date 2022-02-01
Location 403 N 3rd St, Richmond, 23219, VA
End date 2022-02-05
Phone (503) 593-1716


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FRENCH ONION SOUP GORDON RAMSAY - ALL INFORMATION ABOUT ...
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Melt butter in a large stock pot over medium heat. Add onion and cook 5 minutes, stirring often. Cook for an additional 50 minutes to 1 hour 15 minutes until golden brown, stir occasionally. Add pepper, apple, and thyme. Cook 3-5 minutes until apple has softened. Add wine and broth bring to a boil and reduce to a simmer.
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