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Baked onion and apple soup

Time Active work time: 20 minutes Total preparation time: 1 hour
Yields Serves 2
Baked onion and apple soup
(Los Angeles Times)
1

Cook the onions in the butter in a large skillet over medium-low heat until browned, 15 to 20 minutes. Add the apples and cook until softened, 5 minutes. Deglaze the pan with the wine and Calvados or Brandy, scraping up any brown bits. Add the chicken and beef stocks, the water and the thyme; bring to a boil. Add the spice sachet and simmer on low heat for 30 minutes.

2

Add the apple concentrate and balsamic vinegar and season to taste with salt and pepper. Remove the sachet.

3

To serve, divide the soup between two heavy, oven-proof soup crocks. Top each with croutons and a slice of cheese. Brown under the broiler a couple of minutes before serving.


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