Apple-Onion Soup

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.

Yield: Makes 8 cups
Recipe from Southern Living

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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
  • Cheese Puff Pastries


  1. 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. 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.
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