Baked Onion And Apple Soup

Recipe Ingredients

1		Onion - (abt 1 1/4 lbs) - thickly sliced (large)
5 tablespoons	75ml	Clarified butter - (to 6) - see * Note
1 cup	237ml	Sliced apples
1/2 cup	118ml	Red wine
1 tablespoon	15ml	Calvados or brandy
1 cup	237ml	Chicken stock
1 cup	237ml	Beef stock
1/2 cup	118ml	Water
1/2 teaspoon	2.5ml	Dried thyme
1/4 tablespoon	3.8ml	Coarsely-ground black pepper
1/2 tablespoon	7.5ml	Whole cloves
1		Star anise
1		Bay leaf
1/4 cup	59ml	Apple cider = (or apple juice concentrate)
1 tablespoon	15ml	Balsamic 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.

Hints

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.

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

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