Description
Discover the rich flavors of caramelized onion apple cider soup—a cozy, sweet, and savory delight perfect for any season. Try this recipe today.
Ingredients
Scale
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup apple cider
- 4 cups low-sodium chicken broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Gruyère cheese
- 1 French baguette, sliced into 1-inch pieces
- 1/2 cup chopped walnuts
Instructions
- Prepare the onions: In a large pot, heat 4 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Once melted, add the 4 large, thinly sliced onions. Stir frequently, cooking them slowly until they are caramelized, about 30-40 minutes.
- Add the apple cider: Once the onions are golden brown, pour in 1 cup of apple cider. Increase to medium-high heat, stirring frequently to deglaze the pot and scrape up any browned bits. Let the cider cook down for about 5 minutes, allowing the flavors to concentrate.
- Incorporate the broth: Add in 4 cups of low-sodium chicken broth, 1 teaspoon of fresh thyme leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine and allow the mixture to simmer on low for an additional 15-20 minutes.
- Prepare the baguette: While the soup simmers, preheat your oven to 350°F (175°C). Arrange the slices of the French baguette on a baking sheet and sprinkle them generously with 1/2 cup of grated Gruyère cheese. Place in the oven and bake for 10-12 minutes, or until the cheese is bubbly and slightly golden.
- Serve and garnish: Ladle the hot soup into bowls. Top with the cheesy baguette croutons and sprinkle 1/2 cup of chopped walnuts over each serving for added crunch. Serve immediately for a delightful experience.