Apple French Onion Soup

Popular
Health score
7%
Apple French Onion Soup
180 min.
4
551kcal

Suggestions


Indulge in the comforting warmth of our Apple French Onion Soup, a delightful twist on the classic favorite that will surely impress your family and friends. This popular dish combines the rich, savory flavors of caramelized onions with the sweet, crisp notes of fresh apples, creating a unique and satisfying experience for your taste buds. Perfect for lunch or dinner, this main course is not only delicious but also a feast for the eyes, with its golden-brown cheese topping bubbling enticingly.

With a preparation time of just 180 minutes, this recipe is ideal for those who enjoy the art of cooking and want to create something truly special. The combination of Gruyere or Fontina cheese, white wine, and a hint of brandy elevates this soup to gourmet status, making it a perfect centerpiece for any meal. Each serving is packed with flavor and offers a caloric breakdown that balances protein, fat, and carbohydrates, ensuring a hearty yet satisfying dish.

Whether you're hosting a dinner party or simply looking to treat yourself to a comforting bowl of soup, our Apple French Onion Soup is sure to become a beloved addition to your culinary repertoire. So gather your ingredients, roll up your sleeves, and get ready to savor the delightful fusion of flavors that this recipe has to offer!

Ingredients

  •  apples julienned peeled
  • cup apple cider 
  •  bay leaves 
  • tablespoon brandy 
  • tablespoons butter 
  • tablespoons flour 
  • 1.5 cup gruyere cheese grated
  • pounds onions sliced
  • servings salt & pepper to taste
  • teaspoon thyme leaves chopped
  • cups vegetable broth 
  • 0.5 cup water 
  • cup white wine 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven

Directions

  1. Melt the butter in a large sauce pan over medium heat.
  2. Add the onions and water and cook, covered, until completely tender and caramelized and golden, about 2 hours, adding more water as needed.
  3. Add the apple and thyme and cook for a minute.
  4. Sprinkle in the flour and cook, stirring, for another minute.
  5. Add the wine and deglaze the pan.
  6. Add the broth, cider and bay leaves, bring to a boil, reduce the heat and simmer for 30 minutes.Season the soup with salt and pepper and add a splash of brandy.Divide the soup between 4 oven safe bowls, top with the toast followed by the cheese and broil until the cheese is bubbling and golden brown, about 2-3 minutes.

Nutrition Facts

Calories551kcal
Protein15.14%
Fat43.98%
Carbs40.88%

Properties

Glycemic Index
86.19
Glycemic Load
15.39
Inflammation Score
-10
Nutrition Score
18.386956453323%

Flavonoids

Cyanidin
0.73mg
Malvidin
0.04mg
Peonidin
0.01mg
Catechin
1.79mg
Epigallocatechin
0.12mg
Epicatechin
6.53mg
Epigallocatechin 3-gallate
0.09mg
Hesperetin
0.24mg
Naringenin
0.23mg
Apigenin
0.05mg
Luteolin
0.35mg
Isorhamnetin
17.04mg
Kaempferol
2.28mg
Myricetin
0.11mg
Quercetin
71.25mg

Nutrients percent of daily need

Calories:551.47kcal
27.57%
Fat:25.07g
38.56%
Saturated Fat:14.93g
93.33%
Carbohydrates:52.42g
17.47%
Net Carbohydrates:45.19g
16.43%
Sugar:26.61g
29.56%
Cholesterol:77.03mg
25.67%
Sodium:1105.84mg
48.08%
Alcohol:7.43g
100%
Alcohol %:1.3%
100%
Protein:19.41g
38.83%
Calcium:597.86mg
59.79%
Phosphorus:427.4mg
42.74%
Vitamin C:28.62mg
34.69%
Manganese:0.63mg
31.46%
Fiber:7.23g
28.91%
Vitamin B6:0.51mg
25.65%
Vitamin A:1040.74IU
20.81%
Folate:82.48µg
20.62%
Potassium:699.62mg
19.99%
Zinc:2.68mg
17.84%
Vitamin B2:0.29mg
17.35%
Vitamin B1:0.25mg
16.96%
Magnesium:65.67mg
16.42%
Selenium:11.01µg
15.73%
Vitamin B12:0.81µg
13.5%
Copper:0.19mg
9.35%
Vitamin B5:0.82mg
8.19%
Iron:1.46mg
8.12%
Vitamin B3:0.94mg
4.72%
Vitamin K:4.69µg
4.47%
Vitamin E:0.54mg
3.61%
Vitamin D:0.3µg
1.98%