Best Apple Onion Soup Recipes

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CIDER & ONION SOUP WITH CHEESE & APPLE TOASTS



Cider & onion soup with cheese & apple toasts image

Make Tom Kerridge's version of French onion soup. Use any cheese you have in the fridge for the toasts - a crumbly goat's cheese works well

Provided by Tom Kerridge

Categories     Lunch, Soup, Starter

Time 1h

Number Of Ingredients 13

30g butter
2 onions , peeled and sliced
3 garlic cloves , peeled and sliced
100ml scrumpy cider
1 small potato , peeled and sliced
2 thyme sprigs, plus 1 tsp thyme leaves to serve
450ml chicken stock
50ml double cream or crème fraîche
½ Granny Smith apple , cored, peeled and cut into fine matchsticks
2 slices sourdough or baguette
20g grated cheddar or other crumbled cheese
10g dried apple
1 spring onion , finely sliced

Steps:

  • Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.
  • To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.

Nutrition Facts : Calories 523 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.3 milligram of sodium

ROASTED APPLE, ONION, AND POTATO SOUP



Roasted Apple, Onion, and Potato Soup image

Roasting the apples brings out their natural sweetness while adding a smoky flavor to this soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 tablespoon whole fennel seeds
1 pound (2 medium) white onions, peeled and quartered
3 large Yukon gold potatoes (1 3/4 pounds), peeled and quartered
3 tart apples, such as Fuji or Granny Smith
1 1/2 teaspoons ground cumin
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
3 1/2 to 4 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 sprigs fresh tarragon
Olive-oil cooking spray

Steps:

  • Toast the fennel seeds in a small dry skillet over medium heat, shaking, until aromatic. Transfer the toasted seeds to a spice mill, and grind to a fine powder. Reserve 1 1/2 teaspoons of the ground fennel. (Any remaining ground fennel may be saved in an airtight container.)
  • Heat oven to 450 degrees with rack in center. Spray a 9 by 12 3/4 by 2 1/2-inch roasting pan with cooking spray. Arrange the onions and the potatoes in pan. Core 2 apples, and add to pan. Spray onions, potatoes, and apples with cooking spray, and sprinkle with the cumin, reserved fennel, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast 25 minutes. Remove apples from pan, and let cool. Using a spatula, turn vegetables over, and continue to roast, 25 to 40 minutes, or until onions are tender when pierced with a knife.
  • Set aside 2 cooked potato quarters and 2 cooked onion quarters; cut into bitesize chunks, and reserve. Transfer remaining onions and potatoes to a food processor. Add 1/2 cup of chicken stock to pan; place over medium-high heat. Scrape up any cooked-on bits with a wooden spoon, and add the warm liquid to food processor. Add 1 1/2 cups stock to processor. Puree until smooth. Transfer puree to a stockpot. Remove peel from 2 cooked apples. Add the flesh to food processor. Add 1 1/2 cups stock, and puree until smooth. Transfer to the stockpot, stir, and warm over medium heat. (If soup is too thick, add the remaining 1/2 cup stock, and warm.) Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Meanwhile, peel and core the remaining apple; cut into 1/2-inch chunks. Spray a skillet with cooking spray. Cook over medium high heat, 8 to 12 minutes, until chunks are golden brown.
  • To serve, add apple, potato, and onion chunks to soup, and warm over medium heat. Season to taste. Sprinkle with tarragon.

Nutrition Facts : Calories 173 g, Cholesterol 1 g, Fat 1 g, Fiber 5 g, Protein 6 g, Sodium 538 g

APPLE, SAGE, AND ONION SOUP WITH CHEDDAR-BACON CROUTONS



Apple, Sage, and Onion Soup With Cheddar-Bacon Croutons image

This recipe is from the cookbook "Everyday Dining with Wine" by Andrea Immer. An all-American version of the traditional French onion soup, but with Granny Smith apples providing some tart flavor, and Cheddar cheese taking the place of traditional Gruyère. Enjoy!

Provided by - Carla -

Categories     Cheese

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter
3 medium onions, sliced thin
3 medium granny smith apples, peeled, cored, and cut into 1/4-inch slices
1/2 teaspoon salt
6 cups hearty chicken broth
1 3/4 cups hearty beef broth
1/4 cup dry red wine
1 bay leaf
fresh ground black pepper
6 ounces sharp cheddar cheese, grated
6 slices bacon, cooked crisp, crumbled
1 tablespoon finely chopped fresh sage
1 French baguette, cut on the bias into twelve 3/4-inch-thick slices

Steps:

  • Heat the butter in a large stockpot or Dutch oven over medium-high heat.
  • Add the onions, apples, and 1/2 teaspoon salt and stir thoroughly to coat the onions and apples in the butter.
  • Cook, stirring frequently, until the onions and apples are deeply caramelized, and the bottom of the pot is coated with a dark brown crust, about 30 minutes.
  • Stir in the chicken broth, beef broth, wine, and bay leaf.
  • Bring to a boil and scrape the bottom of the pot with a wooden spoon to loosen the brown crust.
  • Simmer for 20 minutes to blend flavors.
  • Discard the bay leaf and season with additional salt and freshly ground black pepper.
  • Adjust the oven rack to the upper-middle position and heat the broiler.
  • Combine the cheese and bacon in a bowl and stir to distribute evenly.
  • Place oven-proof soup crocks on a rimmed baking sheet.
  • Stir the chopped sage into the simmering broth.
  • Fill each crock almost to the top with soup.
  • Top each crock with 2 baguette slices and sprinkle with some of the cheese-bacon mixture.
  • Place the baking sheet in the oven and broil until the cheese is bubbling and well browned, 2 to 4 minutes.
  • Watch the soup carefully, because once the cheese is well browned it will quickly burn.
  • Serve immediately.

Nutrition Facts : Calories 569.9, Fat 27.5, SaturatedFat 12.7, Cholesterol 55.6, Sodium 1952.7, Carbohydrate 56.2, Fiber 4.8, Sugar 10.6, Protein 22.5

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.

FRENCH ONION AND APPLE SOUP



French Onion and Apple Soup image

Make sure you allow enough time for the onions to carmelize and reach that rich, buttery texture. From Nicolette Manescalchi,

Provided by breezermom

Categories     Cheese

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 13

3 tablespoons unsalted butter
15 cups yellow onions, sliced (about 4 pounds)
3/4 teaspoon black pepper
1 apple, peeled, quartered, cut into julienne strips (Honeycrisp or Pink Lady)
3 fresh thyme sprigs
2 bay leaves
1/2 cup madeira wine or 1/2 cup dry sherry
6 cups lower-sodium beef broth
1/2 cup apple cider
1 tablespoon sherry wine vinegar
10 slices sourdough bread, cut into 1-inch cubes
2 cups gruyere cheese, grated
thyme leaves (optional)

Steps:

  • Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently.
  • Reduce heat to medium low and 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.
  • Preheat broiler.
  • Arrange bread cubes in a single layer on a jelly-roll pan; broil 2 minutes or until toasted, turning after 1 minute.
  • Preheat oven to 500°.
  • Ladle 1 cup soup into each of 10 ovenproof soup bowls. Divide the croutons evenly among bowls, and top each serving with about 3 tablespoons cheese. Place bowls on jelly-roll pan. Bake at 500° for 8 minutes or until cheese melts. Garnish with thyme leaves, if desired.

GERMAN APPLE-ONION SOUP



German Apple-Onion Soup image

Posted for ZWT for Germany. From Allrecipes : "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 Boomette

Categories     Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs onions, halved and thinly sliced
1/4 cup butter
1 (49 1/2 fluid ounce) can chicken broth
1 (14 ounce) can beef consomme
1 (12 fluid ounce) frozen apple juice concentrate, thawed
2 cups apple juice
1/4 cup Applejack or 1/4 cup calvados
1 pinch white pepper (to taste)
1 granny smith apple, peeled, cored, 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 263.1, Fat 7.2, SaturatedFat 4, Cholesterol 15.2, Sodium 907.4, Carbohydrate 43.5, Fiber 2.1, Sugar 33.9, Protein 7.4

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

BUTTERNUT SQUASH SOUP WITH RED ONION-APPLE TOPPING



Butternut Squash Soup With Red Onion-Apple Topping image

I have tried so many recipes for squash soup. I finally tweaked enough recipes together to make this; the best soup ever!! I add milk to make it creamy but if you want to make it vegan omit it, it is still good without it.

Provided by TheRushinChef

Categories     Vegetable

Time 1h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 16

2 lbs butternut squash, cubed (about 1 1/2 inch cubes)
3 medium carrots, chopped (same size as the squash)
1 medium yellow onion (Chopped large same as squash and carrot)
2 -3 tablespoons olive oil
1/4-1/2 teaspoon salt
1 teaspoon pepper
1 stalk celery, chopped or 1/2 teaspoon celery seed
2 cups water
2 garlic cloves, minced
1 teaspoon marjoram
1/2 teaspoon rubbed sage
1/4 teaspoon allspice
1 (13 1/2 ounce) can coconut milk
1/2 cup milk
1 apple, peeled and cubed (any that can be used for baking)
1 large red onion, chopped

Steps:

  • Preheat oven to 375°F Toss squash, yellow onion, and carrots with 2TBSP oil, salt, and pepper. Roast for 20-30 minutes, until tender and slightly caramelized.
  • Place celery(or seed), garlic, and herbs in a pot with 2 cups water; stew over medium-low heat to create stock, about 20 minutes.
  • Add squash mixture to pot and use a stick blender to puree. If you do not have a stick blender you can throw it in a blender.
  • Then, add can of coconut milk and puree. Give it a taste; if needed (or wanted), add milk and adjust salt and pepper.
  • Leave it on the stove for a little longer (15 min) and allow it to simmer while making the toppping.
  • Topping: Heat 1 TBSP olive oil in a large skillet over medium heat, when it is cooked about half way add the apples; cook until the apples and onions are caramelized.
  • To serve: pour into bowls and top with Apple-Onion Topping. This reheats really well. I store the topping separate. Sometimes it thickens a bit after refrigerating; if you want it looser just add some more water or milk.

Nutrition Facts : Calories 408.6, Fat 16.5, SaturatedFat 11.5, Cholesterol 2.9, Sodium 168.2, Carbohydrate 66.2, Fiber 5.8, Sugar 44.2, Protein 4

SQUASH, APPLE AND ONION SOUP (REVISED)



Squash, Apple and Onion Soup (Revised) image

This is a lovely thick and healthy soup. A good way to add fruit and vegetables to your diet. Add garlic if wanted. I used to fry the onion, and garlic when I used it, in a little olive oil before adding the other ingredients, but I found it makes no real difference to the flavour. Serve with crusty bread and butter or cream cheese.

Provided by samcp4

Categories     Apple

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 butternut squash, peeled and cubed
1 courgette, peeled and cubed
1 apple, peeled and cubed
1 small onion, chopped
2 teaspoons fresh basil, finely chopped
750 ml vegetable stock
salt, to taste
pepper, to taste

Steps:

  • Place all of the ingredients into a large saucepan.
  • Bring to the boil then reduce the heat to a simmer and cover.
  • Simmer for 20 to 30 minutes, or until all the vegetables are completely soft.
  • Place the soup into a food processor and blend until smooth.
  • Return the soup to the saucepan and heat through gently adding salt and pepper to taste, and water if it is too thick.

Nutrition Facts : Calories 97.1, Fat 0.3, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 24.8, Fiber 4.5, Sugar 8.3, Protein 2.3

APPLE ONION SOUP



Apple Onion Soup image

Golden apples and sweet yellow onions are an amazing combination that is made even better with swiss cheese on top.

Provided by the_cookie_lady

Categories     Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 carrots
1 medium onion
2 golden delicious apples
1 quart chicken broth
4 slices swiss cheese

Steps:

  • Peel and thinly slice the carrots. In a large saucepan, begin heating the chicken broth and carrots. Bring to a boil and then drop the temperature down to a simmer.
  • Meanwhile, cut the onion into halves or quarters and slice so that you have long slices of thin cut onion. When are just barely getting tender, drop in the onions and stir. Continue simmering.
  • Peel, core, and chop the apples. When onions are softened, drop in the apples. Heat until carrots and onions are completely soft and apples are warmed through and slightly softened.
  • Place one slice of cheese into each of four individual bowls. Ladle soup equally into each bowl. As the heat from the soup melts the cheese, stir the soup to mix it around. If cheese does not melt evenly, you might try ripping the cheese into smaller pieces before mixing inches.

Nutrition Facts : Calories 217.2, Fat 9.4, SaturatedFat 5.4, Cholesterol 25.8, Sodium 860.6, Carbohydrate 20.6, Fiber 3.8, Sugar 12.2, Protein 13.4

What is Apple Onion Soup?

Apple Onion Soup is a hearty, flavorful soup that is perfect for autumn or winter. The soup is made with fresh apples, onions, garlic, and other ingredients such as thyme, bay leaves, and chicken or vegetable broth. The soup can be served warm or hot and is perfect for those looking for a satisfying meal that is both delicious and nutritious.

Getting Started: Essential Ingredients for an Apple Onion Soup

To make an apple onion soup, there are several essential ingredients that you will need. These include:
Apples
To make an apple onion soup, you will need fresh apples. The apples should be firm and sweet, with a tart flavor that compliments the savory nature of the soup. Granny Smith or Honeycrisp apples are excellent choices for this soup.
Onions
Onions are an essential ingredient for an apple onion soup. They provide a deep, rich flavor that complements the sweetness of the apples. Yellow onions work well in this recipe.
Garlic
Garlic is another essential ingredient that adds depth and complexity to the soup. Be sure to use fresh garlic cloves for optimal flavor.
Chicken or Vegetable Broth
A good quality chicken or vegetable broth is necessary to provide the soup with the liquid it needs to cook the other ingredients. Make sure the broth is low in sodium and free from artificial ingredients.
Thyme and Bay Leaves
Thyme and bay leaves are important herbs that provide a depth of flavor to the soup. Fresh herbs are preferred, but dried herbs also work well.

The Making of Apple Onion Soup

To prepare an apple onion soup, follow these steps:
Step 1: Prep the ingredients
Peel the apples, remove the core and seeds, and chop into 1-inch pieces. Peel the onions and chop into small pieces. Mince the garlic cloves.
Step 2: Sauté the onions and garlic
In a large soup pot, heat a tablespoon of olive oil over medium heat. Add the onions, garlic, thyme, and bay leaves. Sauté for 10-15 minutes or until the onions are translucent and fragrant.
Step 3: Add the apples and broth
Add the chopped apples and broth to the pot. Stir well and bring to a boil. Reduce heat to low and let simmer for 20-25 minutes or until the apples are tender.
Step 4: Blend the soup
Using an immersion blender or traditional blender, blend the soup until smooth and creamy.
Step 5: Adjust seasoning and serve
Taste the soup and adjust the seasoning as necessary. Serve hot with a side of crusty bread for dipping.

Health Benefits of Apple Onion Soup

Apple Onion Soup is not only delicious but also packed with health benefits. Apples are a rich source of antioxidants, fiber, vitamins C and K, and minerals such as potassium and magnesium. Onions, on the other hand, are a good source of prebiotics, which promote good gut health, and sulfur compounds that help detoxify the body. The combination of these ingredients makes for a nutritious and satisfying soup that can help you maintain good health.

In Conclusion

Apple Onion Soup is a delicious and nutritious soup that can provide you with the warmth and comfort you need on a cold autumn or winter day. It is easy to make and can be customized to suit your preferences. With its rich flavors and health benefits, Apple Onion Soup is sure to become a favorite in your recipe collection.
Apple onion soup is a classic fall soup. The combination of sweet apples and savory onions creates a delicious flavor that is perfect for anyone looking for a comforting soup on a chilly day. Making this soup can be easy if you have the right ingredients and follow some valuable tips. In this article, we will cover several tips that will help you create the perfect apple onion soup recipe.

Tip 1: Choosing the right type of apple:

The type of apple you use in your soup is critical. Most recipes recommend using sweet apples like Honeycrisp, Gala, or Fuji. These types of apples will add a natural sweetness to the soup, which will balance well with the onions. On the other hand, tart apples like Granny Smith will not be an excellent choice for this recipe. They are too sour and can change the flavor of the soup.

Tip 2: Properly sautéing the onions:

Sautéing the onions is an important step in making apple onion soup. You want to make sure that the onions are sufficiently caramelized. This will add depth of flavor to your soup. To properly sauté the onions, cut them into small pieces and cook them over medium heat with a small amount of butter or olive oil. Do not rush the process. Cook them slowly to ensure they are fully caramelized, without burning.

Tip 3: Using a quality stock:

You can use chicken or vegetable stock when making apple onion soup. However, using a high-quality stock will improve the overall taste of the soup. Ideally, you should use homemade stock. If you do not have homemade stock, you can use store-bought stock but make sure to choose one that is low in sodium and does not contain any additives or preservatives.

Tip 4: Adding cream or milk:

Adding cream or milk to apple onion soup is optional, but it can make a significant difference in the flavor and texture of the soup. Cream or milk gives the soup a creamier texture and can mellow out the sweetness of the apples. However, if you add too much, it can overpower the soup's flavors. You should add cream or milk gradually, and taste the soup after each addition to ensure you have the right balance.

Tip 5: Using fresh herbs:

Fresh herbs like thyme or rosemary can add a delicious flavor to apple onion soup. You can add them at any time during the cooking process, but it's essential to remember that fresh herbs are much more potent than dried herbs, so you need to use less. You can either tie them into a bundle and add them to the soup, or finely chop them and sprinkle them on top of the soup before serving.

Tip 6: Adjusting the seasoning:

Apple onion soup is, by nature, a sweet soup. Therefore, you need to adjust the seasoning carefully to avoid making it cloying or overly sweet. Salt and black pepper are the most common seasonings used in this soup. However, you can also add a pinch of cayenne pepper or nutmeg to enhance the flavor. When adding salt, start with a small amount and taste as you go. Remember that you can always add more, but you can't take it out once it's already in the soup.

Tip 7: Garnishing the soup:

Garnishing the soup with something extra can make a big difference in its presentation and even its flavor. Some popular garnishes for apple onion soup include croutons, grated cheese, or a dollop of sour cream. You can also add some chopped chives or scallions on top for an extra burst of flavor. Whatever you choose, make sure it complements the soup's taste rather than overpowering it.

Conclusion:

In conclusion, apple onion soup is an easy and comforting soup that's perfect for the fall season. The key to making a delicious soup is to choose the right ingredients, properly sauté the onions, use a quality stock, add cream or milk carefully, use fresh herbs, adjust the seasoning, and garnish the soup. With these tips in mind, you'll have a delicious and satisfying soup that everyone will love.

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