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Baked Onion And Apple Soup Recipe - Cooking Index

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Baked Onion And Apple Soup

Courses: Soup
Serves: 2 people

Recipe Ingredients

1   Onion - (abt 1 1/4 lbs) - thickly sliced (large)
5 tablespoons 75mlClarified butter - (to 6) - see * Note
1 cup 237mlSliced apples
1/2 cup 118mlRed wine
1 tablespoon 15mlCalvados or brandy
1 cup 237mlChicken stock
1 cup 237mlBeef stock
1/2 cup 118mlWater
1/2 teaspoon 2.5mlDried thyme
1/4 tablespoon 3.8mlCoarsely-ground black pepper
1/2 tablespoon 7.5mlWhole cloves
1   Star anise
1   Bay leaf
1/4 cup 59mlApple cider = (or apple juice concentrate)
1 tablespoon 15mlBalsamic vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste
6   Croutons - (to 8)
2 slices  Cheddar cheese

Recipe Instructions

Cook the onions in the butter in a large skillet over medium-low heat until browned, 15 to 20 minutes. Add the apples and cook until softened, 5 minutes. Deglaze the pan with the wine and Calvados or brandy, scraping up any brown bits.

Add the chicken and beef stocks, the water and the thyme; bring to a boil. In a piece of cheesecloth, tie together the pepper, cloves, star anise and bay leaf to make a sachet. Add the spice sachet and simmer on low heat for 30 minutes.

Add the apple concentrate and balsamic vinegar and season to taste with salt and pepper. Remove the sachet. To serve, divide the soup between two heavy, oven-proof soup crocks. Top each with croutons and a slice of cheese. Brown under the broiler a couple of minutes before serving.


Note: To clarify the butter for this recipe, microwave 1/2 cup (1 stick) of butter until melted, skim off the foam from the top, then pour off the butter and discard any milky water on the bottom. You'll have about 5 to 6 tablespoons.

Dietary Information:

Each serving: 746 calories; 1,210 mg sodium; 77 mg cholesterol; 33 grams fat; 18 grams saturated fat; 89 grams carbohydrates; 17 grams protein; 11.12 grams fiber.

"The Los Angeles Times, 08-07-2002"


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