Apple Cheddar Onion Soup, Ala the Orchid

Name: Apple Cheddar Onion Soup, Ala the Orchid
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 1 large apple, peeled and chopped, Macintosh preferred; 1 cup sliced onion (1 large or 2 medium); 1/2 cup chopped carrot (2 medium); 1/2 cup chopped celery (2 stalks); 1/2 teaspoon thyme; 2 bay leaves; 2 tablespoons canola oil or 2 tablespoons butter; 3 tablespoons flour; 2 cups apple cider; 1/2 cup chablis; little sherry wine; 2 cups milk; 6 -8 ounces shredded cheddar cheese; 1 teaspoon Worcestershire sauce; 1/2 teaspoon dry mustard; white pepper

Submitted by Jezski

"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."

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Ready In:: 40mins
Ingredients:: 16
Serves:: 6-8

ingredients

1 large apple, peeled and chopped, Macintosh preferred
1 cup sliced onion (1 large or 2 medium)
¹⁄₂ cup chopped carrot (2 medium)
¹⁄₂ cup chopped celery (2 stalks)
¹⁄₂ teaspoon thyme
2 bay leaves
2 tablespoons canola oil or 2 tablespoons butter
3 tablespoons flour
2 cups apple cider
¹⁄₂ cup chablis
little sherry wine
2 cups milk
6 -8 ounces shredded cheddar cheese
1 teaspoon Worcestershire sauce
¹⁄₂ teaspoon dry mustard
white pepper

directions

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.
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.
Add cheese and remaining ingredients. Heat stirring constantly until cheese melts. Do not boil.
Remove bay leaves before serving.