This soup tastes like Fall in a bowl! Apples and caramelized onions are simmered with cider and broth, and blended with a touch of cream. The flavor is the perfect balance of savory and sweet. One bowl filled me up and made my tummy very happy!
Last Fall while visiting Harry and David in Oregon, I had lunch at a quaint bistro called Deja Vu Bistro that had this incredible soup.
I was dying to make this at home and I emailed the chef for the recipe. He was kind enough to send it to me and I’ve made it several times with slight adaptions to his original to lighten it up. In place of 1 cup of heavy cream I used 1/2 cup light cream. I also cut back on the butter and used slightly less cider since I was using less cream. Although it takes some time for the onions to caramelize, I think it’s worth it. It also happens to be vegetarian and gluten-free. Enjoy!
Caramelized Apple Onion Soup
Servings: 8 • Size: just over 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 193 • Fat: 6 g • Carb: 34 g • Fiber: 5 g • Protein: 2 g • Sugar: 20 g
Sodium: 194 mg • Cholesterol: 14 mg
adapted from Chef Prahl at Deja Vu Bistro
- 2 pounds sweet yellow onions, sliced 1/8″ thin
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 Granny Smith apples
- 2 1/2 cups apple cider
- 1 quart vegetable broth (I used Pacific)
- 2 cloves garlic, crushed
- 1/2 cup light cream
- 3/4 tsp kosher salt and white pepper, to taste
- (optional garnish) a drizzle of light cream
In a Dutch oven, or heavy stock pot, melt the butter and oil over medium heat, then add the onions and sauté until the onions caramelize and become golden in color, stirring occasionally, about 55 minutes, depending on your pan and the flame. You may want to reduce the heat to medium-low half way through to prevent them from burning.
While the onions are cooking, peel, core and chop the apples. When the onions are ready add the apples and cook 2 to 3 minutes.
Add the apple cider to deglaze the pan, scraping up any brown bits on the bottom of the pan. Increase heat and bring to a boil, cook until the cider reduces, about 5 minutes.
Add the garlic and vegetable broth. Bring to a boil, then reduce the heat to low, cover and simmer gently 30 minutes. Add cream and simmer 10 minutes. Puree in a blender in batches or using an immersion blender. Adjust seasoning with salt & white pepper. Serve