Caramelized Onion and Apple Soup

Made With:

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. "

View Product

Tip

Tip: Toasting hazelnuts: Preheat oven to 350°F (180°C). Place whole hazelnuts on baking sheet; toast for 7 minutes. Transfer to paper towel, fold over and rub off as much of the skins as possible. Let nuts cool completely, then chop coarsely.

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

Serving Size

Amount Per Serving

Calories

% Daily Value

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Total Carbohydrate mg

Dietary Fiber g

Protein g

Vitamin A %

Vitamin C %

Calcium %

Iron %

Estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

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

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. 2. 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.

	Weight	Measure
reconstituted Campbell’s® Low Sodium Vegetable Stock	16 cups	4 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

3. . 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.

4. Remove soup from heat; using immersion blender, blend until smooth. Keep soup warm over low heat.

	Weight	Measure
sliced 1/4-inch (5 mm) thick	1 large baquette	1 large baquette

5. 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
chopped toasted hazelnuts	1 cup	125 mL
blue cheese, crumbled	8 oz	250 g

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

Recipes

Made With:

Soups

Campbell's® Low Sodium Vegetable Stock

Tip

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

Estimate your profit

Ingredients & Instructions

Recipes You May Also Like