This is the Autumn Soup au Gratin with Onion and Apple recipe.
- Cooking: 20 min - 25 min
- 2 tbsp (30 mL) butter
- 4 cups (1 L) onions thinly sliced
- 2/3 cup (160 mL) apple cider or unsweetened apple juice
- 2 1/2 cups (625 mL) veal stock or beef broth
- 1 tsp (5 mL) Dijon mustard
- 3/4 cup (180 mL) apples peeled and diced
- Salt and ground pepper to taste
- 8 slices of baguette bread toasted
- 2 cups (500 mL) Canadian Gouda grated
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.
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.
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Nutritional informationPer serving