Apple Cheddar Onion Soup, Ala the Orchid

“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.

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