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Caramelized Onion and Apple Soup

Made With:


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
% 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

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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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
Array 2/3 cup 150  mL
Array 3 3/4 lb 1 7/10  kg
Array 2 tsp 10  mL
Array 1/2 cup 125  mL
Array 2 tbsp 30  mL
Array 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
Array 16 cups L
Array 3 cups 750  mL
Array 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
Array 1 large baquette 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
Array 1/2 cup 125  mL
Array 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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