Autumn Soup au Gratin with Onion and Apple
- Course Soups & Creams
- Cooking Time 20 - 25 mins
- Yields 4 servings
Preparation
What You Need
Instructions
In a large saucepan, melt the butter over medium heat and sauté the onions for 10 minutes, stirring occasionally, until the onions are tender and lightly golden.
Deglaze with the cider and allow the liquid to reduce by one third. Add the veal stock, mustard and diced apple. Season to taste, bring to a boil and simmer for about 10 minutes half-covered.
Preheat the broiler. Divide the soup among four ovenproof soup bowls, cover each with 2 baguette slices, and sprinkle with cheese. Place under the broiler until the cheese melts and is golden. Serve immediately.
Tips
Suggestion:
For variety, cover the bread slices with the cheese, broil in the oven and serve with the soup.
Note:
If apple juice is used, it's not necessary to reduce the liquid in step 2.
Try this recipe with an other Canadian Cheese : Cheddar, Swiss, Mozzarella, Provolone, etc.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 530 CaloriesProtein: 24 g
Fat: 24 g
Carbohydrate: 54 g
Sodium: 1661 mg
Fibre: 4 g
Calcium: 505 mg
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olrlxh
December 23rd, 2011
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Carlynda
December 20th, 2011
We could've done with that isinhgt early on.
