Autumn Soup au Gratin with Onion and Apple

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Autumn Soup au Gratin with Onion and Apple

Ingredients

  • 2 tbps (30 mL) butter
  • 4 cups (1 litre) onions, thinly sliced
  • 2/3 cup (160 mL) apple cider or unsweetened apple juice
  • 2 1/2 cups (675 mL) veal stock or beef broth
  • 1/2 tablespoon (7 mL) Dijon mustard
  • 3/4 cup (180 mL) apples, peeled and diced
  • Salt and ground pepper to taste
  • 8 slices of baguette bread, toasted
  • 2 cups (500 mL) Canadian Gouda, grated

Preparation

  1. In a large saucepan, melt the butter over medium heat and cook the onions for 10 minutes, stirring occasionally, until the onions are tender and lightly golden.
  2. Deglaze with the cider and allow the liquid to reduce by one third. Add the veal stock, mustard and diced apple. Season generously, bring to a boil and simmer for about 10 minutes half-covered.
  3. Preheat the broiler. Divide the soup among four ovenproof soup bowls, cover each with 2 baguette slices, and sprinkle with cheese. Place under the broiler until the cheese melts and is golden brown. Serve immediately.

Cook commentary

Tips: Suggestion: For variety, cover the bread slices with the cheese, broil in the oven and serve with the soup.
Note:If apple juice is used, it's not necessary to reduce the liquid in step 2.

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