If you're looking for a soup that's both comforting and a little bit fancy, this Caramelized Onion and Apple Soup is your go-to. It's perfect for those cozy fall evenings, combining the deep sweetness of caramelized onions with the tartness of Granny Smith apples.
Butter sets the stage for caramelization and adds richness. The star of the show, yellow onions, become sweet and flavorful after a long, slow cook. Granny Smith apples bring a hint of tartness, cutting through the sweetness of the onions. All-purpose flour thickens the soup, giving it body. Beef broth provides a hearty, savory base, complemented by a splash of apple cider for depth. A dash of nutmeg enhances the warm flavors, while salt and pepper bring everything together. For the finishing touch, French bread and Gruyere cheese create a delightful, cheesy topping when baked.
This soup pairs wonderfully with a crisp green salad tossed in a light vinaigrette. A glass of dry white wine or hard cider can also complement the flavors nicely. For a heartier meal, serve alongside a roasted chicken or pork tenderloin.
Start by melting the butter in a large pot over medium heat. Once it's sizzling, add the sliced onions. This part takes patience — cook them slowly, stirring every so often, until they turn a deep golden brown. It'll take about 30 minutes, but the flavor payoff is worth it.
Next, toss in the diced apples and let them cook for about 5 minutes. They should soften and start to blend with the onions. Stir in the flour, making sure it coats the onion and apple mixture evenly. Cook for a couple of minutes to get rid of the raw flour taste.
Gradually pour in the beef broth and apple cider, stirring constantly to avoid lumps. Increase the heat slightly until the soup starts to simmer. Add the nutmeg, then season with salt and pepper to taste. Let the soup simmer gently for about 20 minutes, stirring occasionally to prevent sticking.
While the soup is simmering, preheat your oven to 350°F (175°C) and toast the French bread slices on a baking sheet for about 5 minutes, just until they're crisp. Once the soup is ready, ladle it into oven-safe bowls, top each with a slice of toasted bread and a generous handful of Gruyere cheese.
Place the bowls on a baking sheet and pop them in the oven. Bake until the cheese is bubbling and golden brown, which should take about 10 minutes. Serve hot and enjoy!
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