STREAMING NOW: Eden Eats

Apple Cheddar Onion Soup, Ala the Orchid

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Absolutely gourmet, especially served in a hollowed-out red Delicious apple, as was done at the Orchid Restaurant in Baltimore, circa 1988. I DON'T usually do the apple thing, though. Just a couple of tips: Don't use frozen apple juice; it's a bit too sweet. Cider is better. Can be made ahead and kept warm in crockpot.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 3 quart saucepan, cook apple, onion, carrot, celery, thyme and bay leaves in butter over medium heat 5 minutes or until onion is wilted. Stir in flour until smooth; cook about 2 minutes until bubbly.
  2. Stir in apple cider, Chablis, sherry and milk, bring to boil. Immediately reduce heat and simmer 20-25 minutes until slightly thickened and vegs are tender.
  3. Add cheese and remaining ingredients. Heat stirring constantly until cheese melts. Do not boil.
  4. Remove bay leaves before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: