Caramelized Onion-Apple Soup with Blue Cheese Croutons
- Yield: 6 servings
- 3tablespoons butter
- 2large white onions, peeled, and cut into 1/4-inch thick slices (about 1 1/2 pounds)
- 3 garlic cloves, minced (about 1 1/2 teaspoons)
- 4cups 100% fresh-pressed, pasteurized apple cider
- 2 (10 1/2-ounce) cans double strength beef broth
- 1 1/2teaspoons Worcestershire sauce
- 1 1/2cups unpeeled, tart, green or red apples, cut into cubes
- Blue Cheese Croutons:
- 2ounces finely crumbled blue cheese (about 1/4 cup)
- 1tablespoon softened butter
- 12 lightly toasted baguette slices
- Melt butter in large heavy saucepan. Add onions and cook over medium heat for 20 to 25 minutes or until caramelized, stirring and scraping bottom of pan often. Add garlic and cook for 1 minute more.
- Slowly and carefully pour apple cider into saucepan with onion mixture. Bring to boil. Reduce heat and gently boil over medium-high heat about 15 minutes or untilreduced by about half.
- Stir beef broth and Worcestershire sauce into apple mixture. Bring to a simmer. Add apple; gently simmer for 1 to 2 minutes or until apples are nearly tender. Remove from heat.
- To serve, ladle soup into bowls; top with blue cheese toasts or serve toasts alongside the soup.
- To prepare Blue Cheese Croutons: Lightly stir together blue cheese and butter.Spread mixture evenly on baguette slices. Broil under oven broiler or toast in toaster oven about 1 minute or until cheese is bubbly.
Recipe courtesy of the U.S. Apple Association
Nutritional Info *per serving
- Calories 420
- Fat 14g
- Saturated Fat 8g
- Cholesterol 35mg
- Sodium 1530mg
- Carbohydrate 65g
- Fiber 3g
- Protein 10g