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Recipes

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

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

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 2
Profit Per Meal
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Step 3
Profit Per Day
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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.

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