Caramelized Apple Onion Soup

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Caramelized Apple Onion Soup tastes like fall in a bowl! Apples and caramelized onions are simmered with cider and broth, and blended with a touch of cream. The flavor is the perfect balance of savory and sweet. One bowl filled me up and made my tummy very happy!

Caramelized Apple Onion Soup tastes like fall in a bowl! Apples and caramelized onions are simmered with cider and broth, and blended with a touch of cream.Caramelized Apple Onion Soup

Nothing beats a delicious warm soup on a chilly fall day. A few of my favorites are Ham Bone Soup with Potatoes and Cabbage Soup, Cream of Asparagus Soup, and Turmeric Roasted Sweet Potato and Macadamia Soup.

Caramelized Apple Onion Soup tastes like fall in a bowl! Apples and caramelized onions are simmered with cider and broth, and blended with a touch of cream.

Last Fall while visiting Harry and David in Oregon, I had lunch at a quaint bistro called Deja Vu Bistro that had this incredible soup.

I was dying to make this at home and I emailed the chef for the recipe. He was kind enough to send it to me and I’ve made it several times with slight adaptions to his original to lighten it up. In place of 1 cup of heavy cream I used 1/2 cup light cream. I also cut back on the butter and used slightly less cider since I was using less cream. Although it takes some time for the onions to caramelize, I think it’s worth it. It also happens to be vegetarian and gluten-free. Enjoy!

Caramelized Apple Onion Soup tastes like fall in a bowl! Apples and caramelized onions are simmered with cider and broth, and blended with a touch of cream.

Caramelized Apple Onion Soup tastes like fall in a bowl! Apples and caramelized onions are simmered with cider and broth, and blended with a touch of cream.
Print WW Personal Points
3.20 from 5 votes
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Caramelized Apple Onion Soup 

193 Cals 2 Protein 34 Carbs 6 Fats
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 15 mins
Yield: 8 Servings
COURSE: Soup
CUISINE: American
This soup tastes like Fall in a bowl! Apples and caramelized onions are simmered with cider and broth, and blended with a touch of cream. The flavor is the perfect balance of savory and sweet.

Ingredients

  • 2 pounds sweet yellow onions, sliced 1/8" thin
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 Granny Smith apples
  • 2 1/2 cups apple cider
  • 1 quart vegetable broth, I used Pacific
  • 2 cloves garlic, crushed
  • 1/2 cup light cream
  • 3/4 tsp kosher salt and white pepper, to taste
  • optional garnish a drizzle of light cream

Instructions

  • In a Dutch oven, or heavy stock pot, melt the butter and oil over medium heat, then add the onions and sauté until the onions caramelize and become golden in color, stirring occasionally, about 55 minutes, depending on your pan and the flame. You may want to reduce the heat to medium-low half way through to prevent them from burning.
  • While the onions are cooking, peel, core and chop the apples.
  • When the onions are ready add the apples and cook 2 to 3 minutes.
  • Add the apple cider to deglaze the pan, scraping up any brown bits on the bottom of the pan.
  • Increase heat and bring to a boil, cook until the cider reduces, about 5 minutes.
  • Add the garlic and vegetable broth. Bring to a boil, then reduce the heat to low, cover and simmer gently 30 minutes.
  • Add cream and simmer low 10 minutes.
  • Puree in a blender in batches or using an immersion blender. Adjust seasoning with salt & white pepper.

Notes

adapted from Chef Prahl at Deja Vu Bistro

Nutrition

Calories: 193kcal, Carbohydrates: 34g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 14mg, Sodium: 194mg, Fiber: 5g, Sugar: 20g
WW Points Plus: 5
Keywords: Caramelized Apple Onion Soup, caramelized apples and onions

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59 comments

  1. Very tart and and just disgusting. Granny Smith apples with apple cider? Very wrong choice.

  2. This was just too sweet for my taste. All I taste is apple, the onion taste doesn’t come through at all. If I were to make it again, I’d probably add an onion and subtract an apple. 

  3. Made this for my health group.  It was devoured!  Everyone raved about this recipe.  
    My onions never carmelized, but still so yummy and tasty.  
    I have to make it for the next office meeting and Easter now!  

  4. I made this yesterday, and it was AMAZING. (I honestly don’t understand why some people were surprised by how sweet it was – *caramelized* onions + apple cider + apples? How would it NOT be?) I loved how the cider and Granny Smiths added a bit of tartness to offset the sweet. I also usually don’t like pepper in my food, so I omitted it – but the kids told me to add it and it was actually good. We were talking as we ate, and thought maybe next time we’d get some pork tenderloin (or some kid of pork) and shred it and add it to this to make it a bit more “hearty”. But the serving size is bigger than I expected (and it was more filling than I thought it would be the way it is), so doing that would definitely make more servings.

    I will say I was hit with my nemesis in cooking: the cream (I used half & half) curdled as soon as I added it to the soup. I had completely forgotten acid + heat makes dairy curdle almost *instantly*. (I’ve been working on a Butterbeer recipe for years, and the addition of dairy into it – from the caramel sauce – hits me with this exact same problem every time.) The immersion blender fixed that issue right away, but I’m now wondering if next time, maybe use the “solids” from a can of coconut milk, instead, to prevent the curdling. Or maybe use almond milk? Or perhaps just tempering the dairy with the soup before adding it would help? Experimentation is necessary I think. And there WILL be experimenting, because this was REALLY good. Will definitely make it again.

  5. I typically adore Skinny Taste recipes and lately I’ve been really trying to push myself out of my comfort zone. Even though the recipe sounded a bit strange and some of the comments expressed it wasn’t good, I figured I would go for it anyways since we had just gone apple picking.

    Sadly… Honestly this was not good. It wasn’t the worst thing I’ve ever tasted, but the combination of the apples and onions was just strange — and not in a good way. I wish I had listened to the other comments and not made the recipe, but I figured since Gina liked it, maybe there was something to it others just couldn’t see! The soup was just sour and weird though, I did not like it one bit. It was edible, but not at all enjoyable and I ended up throwing most of it away.

  6. My family didn’t like this so much and I have lots left. Any idea for a good re-use?

  7. I make this at least once each Fall after going apple picking. It is delicious with crispy onions or roasted pepitas while watching the Patriots.! Thank you Gina.

  8. Hi Gina- is there anything I could substitute the cream with?

  9. Hi Gina! I’m dairy free. Is there something I can replace the cream with?