Apple-Onion Soup

Apple-Onion Soup Recipe
Photo: Helen Norman
Slowly caramelizing onions in butter over low heat coaxes out their sweetness and adds deeper flavor to this ever-so-sweet fall soup.


Makes 8 cups
Total time: 2 Hours

Recipe from

Southern Living

Recipe Time

Hands-on: 1 Hour, 10 Minutes
Total: 2 Hours


2 tablespoons butter
2 medium-size sweet onions, thinly sliced
1 garlic clove
1 bay leaf
2 medium-size Gala or Honeycrisp apples, peeled and cut into 1/4-inch-thick slices
6 cups organic chicken broth
1/2 cup apple cider
1 medium-size russet potato, peeled and cut into 1/4-inch-thick slices
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1 1/2 to 2 tsp. kosher salt
1 teaspoon freshly ground black pepper


1. Melt butter in a large Dutch oven over low heat. Add onions and next 2 ingredients, and cook, stirring often, 30 to 35 minutes or until onions are caramel colored. (Adjust heat to prevent scorching.) Add apples, and cook, stirring often, 5 minutes. Add broth and next 2 ingredients. Increase heat to medium, and bring to a boil, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, 20 to 25 minutes or until apples and potato are tender. Remove from heat, and let stand 15 minutes. Discard bay leaf.

2. Process mixture with a handheld blender until smooth. Add cream and lemon juice. Return to low heat; simmer, stirring often, 15 minutes. Add salt and pepper. Serve with Cheese Puff Pastries.

Note: We tested with Swanson Certified Organic Chicken Broth.