“A” is for apple and perfect marks—apples are perfect fruits for caramelizing alongside onions. Coincidence? I think not. If you want to try a lighter onion soup than the traditional French variety, this one will thrill your tastebuds.
If you want traditional French onion soup with a twist, cover the crisped bread on your Apple Onion Soup with Thyme with this Canadian cheese named best in the world.
Apple Onion Soup with Thyme
- 2 T olive oil
- 3 onions, thinly sliced
- 3 Granny Smith apples, peeled, cored and thinly sliced
- 1/2 t kosher salt
- 4-5 c soup stock
- 2 T dry red wine
- 1 T fresh thyme leaves, plus a few leaves sprinkled on as garnish
- 1 bay leaf
- freshly ground black pepper
Heat oil in a large pot over medium-high heat. Add onion, apples and salt. Cook, stirring often, for about 20 minutes, until onions and apples are well caramelized. Stir in broth, wine, thyme, pepper and bay leaf. Bring to a boil and scrape the bottom of the pot with a wooden spoon. Simmer for 20 minutes. Discard bay leaf and adjust seasoning. Sprinkle on a few thyme leaves before serving. Serves 8.
Apple Onion Soup with Thyme Print Ready Recipe
Final notes:
- Thanks to my gourmet foodie friend, Susan Kasner, for sharing the Apple Onion Soup recipe that she discovered in Leite’s Culinaria.
- Apple Onion Soup with Thyme reminds me of an old jovial acquaintance in the wholesale fruit and vegetable world, Moe Fleishman, who ate onions like they were apples. According to modern science, he may have been onto something.
- Want to know where to find the cheese named the best in the world?
- I’ve been sneaking miso into all sorts of recipes lately and loving the flavour. If you love salt like I do, but don’t want the health risk, consider the fact that the strong salt flavour in miso is deemed OK.
- Have you seen these 3 easy-to-make soup recipes? One of them is a Miso Soup.
Related articles
- Appalachian Onion Soup (thehungrybelgian.com)
- French Onion Soup (totgpgh.wordpress.com)
- Low Cal French Onion Soup 😀 (skinnywithlisa.com)
- Roasted tomato, onion and thyme soup (tinycooknkitchen.wordpress.com)
- Classically Delicious French Onion Soup (weightloss.answers.com)
- French Onion Soup baked in a Pumpkin (joyfulhealthyeats.com)
- Soup of the week: Grated onion soup (simplycalledfood.com)
This sounds delicious!
Thanks Darya. I knew I could count on Susan to pass on a great tasting recipe.
On Fri, Oct 25, 2013 at 7:44 AM, jittery cook
Reblogged this on Living and Lovin and commented:
looks yummy
Nothing beats being reblogged! Thanks!!!
You are very welcome being on WW I am trying to add more fruits and veggies this looked awesome had to share 🙂
Jittery cook has loads of veggie recipes. Enter salad or whatever veggie you feel like eating in the search box for good, low cal, healthy recipes.
On Fri, Oct 25, 2013 at 9:20 AM, jittery cook
Awesome thanks so much I am a great cook but always looking for healthy meals for us is we eat yummy meals there is no reason to fill up on cheap junk 🙂 Tonight Apple Pie in a Cup! I think your soup will be good this weekend as we may see snow flurries
Never thought to add apple to onion soup. A great idea I will have to try.
I can’t get enough of unusual new food combinations. It is so much fun experimenting and seeing what tastes great.
On Fri, Oct 25, 2013 at 8:48 AM, jittery cook
Reblogged this on The ObamaCrat™.
Thanks for reblogging! All this reblogging makes my day!!
Your page is magnificent and thank you for posting. 😉
WOW – Magnificent!!! The pleasure is mine!
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sounds delish…i think i’m going to make it tomorrow! yummo!
perfect for this cool fall weather.
Thanks for liking Cathyo! Let me know how it goes.
Sounds good from down under.
Nice! Hope to get back down under someday soon! Care to share any down under wonders? Recipes of course.
That looks really appetising. I can’t wait to make some 🙂
There’s something irresistible about anything made with caramelized onions.
Absolutely 🙂
You have a knack for taking a good recipe and making it better – can’t wait to try your version!
It won’t be better than yours!
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Are you suppose to cover the pot when caramelizing? Or add water? I’ve read about different ways of doing it and I never get it right. Maybe I’m not patient enough?
I can’t wait to try this.
S
There are many ways. I say uncovered. I’ve read that we shouldn’t stir much but I stirred and it was fine. The bottom is supposed to crust up a little and you use a wooden spoon to blend the crust into the stock. It is a super tasty soup!!! Very different and fresh tasting compared to the usual onion soup which I love too.
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