Caramelized Onion and Apple Soup

Caramelized Onion and Apple Soup
Total Time

70 min.

Serving & Size

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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!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
softened unsalted butter, divided 150 mL 2/3 cup
thinly sliced onions 1.7 kg 3 3/4 lb
salt 10 mL 2 tsp
maple syrup 125 mL 1/2 cup
minced garlic 30 mL 2 tbsp
chopped fresh thyme 30 mL 2 tbsp
reconstituted Campbell’s® Low Sodium Vegetable Stock
4 L
16 cups

“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. “

peeled, chopped tart apples (12.6 oz/357 g) 750 mL 3 cups
peeled, diced potatoes (10 oz/285 g) 500 mL 2 cups
sliced 1/4-inch (5 mm) thick 1 large baquette 1 large baquette
chopped toasted hazelnuts 125 mL 1/2 cup
blue cheese, crumbled 250 g 8 oz
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.
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.

Recipe Tip

  1. . 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.
  2. 5. Ladle soup into serving bowls; top with toasted baguette, crumbled blue cheese and sprinkle of hazelnuts.

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