When the weather starts getting chilly outside, that means it’s officially soup season. This Apple & Onion Soup is a nice treat for those of us who have not been feeling well through the summer and are ready to drink some soothing soup. By cooking the onions for a long time you turn them from a tear-inducing spice to a deliciously sweet caramel undertone for the sweet and sour apples. It might take some time to make, but the process is easy and patience pays off. You’ll soon find yourself with a deliciously sweet and savory soup.
1. Heat oil in skillet over a medium flame and add onions. When they become translucent, turn the heat down to medium low. Cook uncovered over low heat stirring occasionally for about 45 minutes, or until the onions are uniformly golden brown and caramelized and have the consistency of jam. (See Ann’s Tips).
2. Meanwhile, puree apples in food processor with the stock. Set aside.
3. Melt the butter in a medium sized sauce pan over a medium high flame. Stir in the flour and cook over low heat until the mixture starts to bubble. Cook 1 minute stirring. Gradually add the pureed apples and stock, stirring to mix. Add sage leaves and allspice. Bring to a low boil, cover, and reduce flame to medium low. Simmer for 30 minutes.
4. Once the onions are caramelized, mix into to the soup stock. Puree everything together using a food processor or hand blender. Taste for salt and serve.
Andrew Rosenbach, Drexel Food Lab
Ann's Tips and Tricks
Caramelized does not mean blackened! It is important to cook the onions slowly so their sugars come out gradually and don’t burn. Onions cooked this way may seem like they take forever, but they become truly sweet and delicious. They can usually even be digested by those who have trouble with onions, and in combo with cooked apples, as in this soup, can be a perfect tasty small plate for a small appetite.
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