Best Onion Soup With Apple Cider Recipes

Apple Onion Soup image

Provided by the_cookie_lady

Categories Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

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

French Onion Soup With Cider image

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.

French Onion and Apple Soup image

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.