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Apple-Onion Soup

Photo: Helen Norman
Hands-on time 1 hr, 10 mins
Total time 2 hrs
Yield Makes 8 cups
Slowly caramelizing onions in butter over low heat coaxes out their sweetness and adds deeper flavor to this ever-so-sweet fall soup.


  • 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
  • Cheese Puff Pastries

How to Make It

  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.

  3. Note: We tested with Swanson Certified Organic Chicken Broth.