White Onion Soup with Cider and Apple


The tang of cider vinegar and the bit of the apple combine nicely with the smooth texture of the soup. Using flour make a slightly heavier soup, so suited to compliment for a light entree.  This recipe serves 6


  • 2 oz unsalted butter Butter, without salt
  • 4 oz onions, thinly sliced Onions, raw
  • 2 oz sliced leeks Leeks, (bulb and lower leaf-portion), raw
  • 2 oz sliced celery Celery, raw
  • 2 oz flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2¼ pints chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1/3 cup dry cider vinegar Vinegar, cider
  • 3 tbsp cider vinegar Vinegar, cider
  • 1 bay leaf Spices, bay leaf, crumbled
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 3½ tbsp cream Cream, fluid, heavy whipping
  • 1 slice bread, for croutons
  • 4 oz apple Apples, raw, with skin
  • 7 oz thinly sliced onion sauteed in a little butter
  • 6 sprigs fresh chervil


Step 1

Gently cook all sliced vegetables in butter, covered until tender. Do not allow to colour. Add flour and cook a few minutes over a gentle heat. Add cold stock, cider and cider vinegar and mix well. Add bayleaf. Bring to boil, stirring regularly and skimming of any impurities. Lower heat and gently simmer for 30 minutes, skimming as needed. Remove the bayleaf. Pass through a medium sieve into clean pot as many vegetables as possible. Season to taste. GARNISH: Cut bread into small cubes and fry in clarified butter until golden brown. Tossing to colour evenly. Drain on paper towel. Cut apple into matchsticks and quickly blanch in lemon water. Cool. Saute onion without allowing to brown., then drain well. TO SERVE: Heat soup to serving temperature, add the cream. Divide the sauteed onion between 6 hot soup bowls. Pour on the hot soup. Sprinkle over a few apple matchsticks and croutons, the place a sprig of chervil on top. Serve immediately


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