Autumn Soup au Gratin with Onion and Apple
Print Category Onion and Leek Thematic No thematic Source dairygoodness Evaluation
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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
- 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.
- 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.
- 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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