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Recipes

Caramelized Onion and Apple Soup

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

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.

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
softened unsalted butter, divided 2/3 cup 150  mL
thinly sliced onions 3 3/4 lb 1 7/10  kg
salt 2 tsp 10  mL
maple syrup 1/2 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.
Ingredients Weight Measure
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.
Ingredients Weight Measure
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.
Ingredients Weight Measure
Weight Measure
chopped toasted hazelnuts 1/2 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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