CARAMELIZED APPLE ONION SOUP
193 Cals 2 Protein 34 Carbs 6 Fats
PREP TIME:
10 mins
COOK TIME:
1 hr 10 mins
TOTAL TIME:
1 hr 15 mins
YIELD:8 SERVINGS
COURSE:Soup
CUISINE:American
This soup tastes like Fall in a bowl! Apples and caramelized onions are simmered with cider and broth, and blended with a touch of cream. The flavor is the perfect balance of savory and sweet.
INGREDIENTS
2 pounds sweet yellow onions, sliced 1/8″ thin
1 tablespoon olive oil
1 tablespoon unsalted butter
4 Granny Smith apples
2 1/2 cups apple cider
1 quart vegetable broth, I used Pacific
2 cloves garlic, crushed
1/2 cup light cream
3/4 tsp kosher salt and white pepper, to taste
optional garnish a drizzle of light cream
INSTRUCTIONS
In a Dutch oven, or heavy stock pot, melt the butter and oil over medium heat, then add the onions and sauté until the onions caramelize and become golden in color, stirring occasionally, about 55 minutes, depending on your pan and the flame. You may want to reduce the heat to medium-low half way through to prevent them from burning.
While the onions are cooking, peel, core and chop the apples.
When the onions are ready add the apples and cook 2 to 3 minutes.
Add the apple cider to deglaze the pan, scraping up any brown bits on the bottom of the pan.
Increase heat and bring to a boil, cook until the cider reduces, about 5 minutes.
Add the garlic and vegetable broth. Bring to a boil, then reduce the heat to low, cover and simmer gently 30 minutes.
Add cream and simmer low 10 minutes.
Puree in a blender in batches or using an immersion blender. Adjust seasoning with salt & white pepper.
NOTES
adapted from Chef Prahl at Deja Vu Bistro
Calories: 193kcal, Carbohydrates: 34g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 14mg, Sodium: 194mg, Fiber: 5g, Sugar: 20gBlue Smart Points:4Green Smart Points:4Purple Smart Points:4Points +:5
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