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Categories:
onion butter apples red wine Calvados chicken stock beef stock water thyme black pepper whole cloves anise bay leaf apple cider balsamic vinegar salt croutons Cheddar cheese
Viewed: 34 - Published at: 4 years agoIngredients
- 1 lrg onion - (abt 1 1/4 lbs) thickly sliced
- 5 Tbsp. clarified butter - (to 6) see * Note
- 1 c. sliced apples
- 1/2 c. red wine
- 1 Tbsp. Calvados or possibly brandy
- 1 c. chicken stock
- 1 c. beef stock
- 1/2 c. water
- 1/2 tsp dry thyme
- 1/4 Tbsp. coarsely-grnd black pepper
- 1/2 Tbsp. whole cloves
- 1 x star anise
- 1 x bay leaf
- 1/4 c. apple cider (or possibly apple juice concentrate)
- 1 Tbsp. balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
- 6 x croutons - (to 8)
- 2 slc Cheddar cheese
Method
- * Note: To clarify the butter for this recipe, microwave 1/2 c. (1 stick) of butter till melted, skim off the foam from the top, then pour off the butter and throw away any milky water on the bottom.
- You'll have about 5 to 6 Tbsp..
- Cook the onions in the butter in a large skillet over medium-low heat till browned, 15 to 20 min.
- Add in the apples and cook till softened, 5 min.
- Deglaze the pan with the wine and Calvados or possibly brandy, scraping up any brown bits.
- Add in the chicken and beef stocks, the water and the thyme; bring to a boil.
- In a piece of cheesecloth, tie together the pepper, cloves, star anise and bay leaf to make a sachet.
- Add in the spice sachet and simmer on low heat for 30 min.
- Add in the apple concentrate and balsamic vinegar and season to taste with salt and pepper.
- Remove the sachet.
- To serve, divide the soup between two heavy, oven-proof soup crocks.
- Top each with croutons and a slice of cheese.
- Brown under the broiler a couple of min before serving.
- This recipe yields 2 servings.
