Caramelized Onion-Apple Soup with Blue Cheese Croutons
- Yield 6 servings
- 3 tablespoons butter
- 2 large 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)
- 4 cups 100% fresh-pressed, pasteurized apple cider
- 2 (10 1/2-ounce) cans double strength beef broth
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 cups unpeeled, tart, green or red apples, cut into cubes
- Blue Cheese Croutons:
- 2 ounces finely crumbled blue cheese (about 1/4 cup)
- 1 tablespoon 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