1-800-461-SOUP(7687)

Caramelized Onion and Apple Soup

Made With:

Soups

Campbell's® Low Sodium Vegetable Stock

"Campbell’s ® Low Sodium Vegetable Culinary Stock is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens. "

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Tip

. Melt 1/2 cup (125 mL) butter in Dutch oven set over medium heat; cook onions with salt for 20 to 25 minutes or until tender and starting to caramelize. Add maple syrup; cook for 15 to 20 minutes or until onions are deep golden brown. Stir in garlic and thyme; cook for 2 minutes.

5. Ladle soup into serving bowls; top with toasted baguette, crumbled blue cheese and sprinkle of hazelnuts.

Total Time

100 min.

Serving & Size

Yields

A sweet kiss of maple syrup brings the essence of Canadian cuisine to life in this easy to-prepare, yet deliciously complex soup – perfect for a celebration!

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
softened unsalted butter, divided 2 cup 150  mL
thinly sliced onions 3 lb 1 7/10  kg
salt 2 tsp 10  mL
maple syrup 1 cup 125  mL
minced garlic 2 tbsp 30  mL
chopped fresh thyme 2 tbsp 30  mL
2. Add vegetable stock, apples and potatoes. Bring to boil; reduce heat and simmer on medium-low for 15 to 20 minutes or until potatoes and apples are tender.

3. Remove soup from heat; using immersion blender, blend until smooth. Keep soup warm over low heat.
Weight Measure
reconstituted Campbell’s® Low Sodium Vegetable Stock 16 cups L
peeled, chopped tart apples (12.6 oz/357 g) 3 cups 750  mL
peeled, diced potatoes (10 oz/285 g) 2 cups 500  mL
4. Preheat oven to 400°F (200°C). Lay baguette slices in single layer on large baking sheet; spread lightly with remaining butter. Bake for 8 to 10 minutes or until crisp and browned.
Weight Measure
sliced 1/4-inch (5 mm) thick 1 large baquette large baquette
Weight Measure
chopped toasted hazelnuts 1 cup 125  mL
blue cheese, crumbled 8 oz 250  g
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