This caramelized apple soup came from one of Chef Alexis’ favorite fall soups; butternut squash and apple soup. The powerful notes included in butternut squash are optimized with the apple flavor that creates more acidity and depth. Like many others, Chef Alexis has a liking for the caramelized apple, and this was the flavor that she wanted to encapsulate in her own soup. Chef Alexis describes the soup as a combination of “all your favorite parts of French Onion Soup into a lighter, luscious version for the fall, focusing on the elegance of the cooked apple and enhancing it with the unmistakable goodness of caramelized onions.”
For the full story on Chef Alexis’ caramelized apple soup, read HERE.
Caramelized Apple Soup Recipe
Extra Virgin Olive Oil
2 White Onions
6 Apples, any variety/mix
1 cup White Wine
½ bunch Thyme
½ bunch Oregano
4 Cinnamon Sticks
4 Star Anise
- Slice the onions 1/8-inch thick. Cover the bottom of a wide soup pot with a thin layer of oil and caramelize the onions over low heat.
- Peel and rough chop the apples into medium-sized pieces. Once the onions are golden brown, add the apples and cook until they also turn golden brown and begin to break down, but not too much so they lose their moisture and body (the apple starches help to create the velvety allure!) – you can raise the heat a bit for this step. Stir often to prevent them from sticking.
- Once the apples turn soft and deep brown, deglaze with white wine and reduce just a little. Add water to cover and the herbs and spices in a sachet of cheesecloth for quick removal later. Season with a few pinches of salt, cover with a lid, and bring to a boil.
- After the soup boils, turn it to a simmer and let it cook, covered, for about 1 hour.
- Taste the soup and adjust the seasoning as needed – feel free to add in some ground cinnamon or grated star anise if desired. With an immersion or regular blender (careful, it is hot – use small batches for the second option), blend until the soup is smooth and velvety.
1 cup Toasted Hazelnuts
8 ounces White Cheddar
- While the soup is cooking, preheat the oven to 325°F. Cut the hazelnuts in half and toast them in the oven for about 10 minutes/until they become amber in appearance.
- Grate the cheddar cheese using the large grates on a box grater.
- Turn the oven to ‘Broil.’ Line oven-proof bowls on a tray and pour the soup into them. Cover with a layer of cheese and place in the oven until the top is completely melted and turns golden brown.
- Garnish with the hazelnuts and enjoy!