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Norman Apple and Onion Soup | Gratinated with Camembert
(0)
55 min
Under an hour
Gurkerl Küche
Wärmende französische Zwiebelsuppe nach normannischer Art mit saftigen Äpfeln, feinperligem Cidre und im Backrohr goldbraun mit Camembert überbackenen Baguettescheiben.
Preparation method
Preparing the soup
Peel the onions and garlic cloves. Cut the onions into thin half-rings and finely chop the garlic. Wash, quarter, core, and slice the apples into thin wedges.
Melt the butter in a large pot over medium heat. Add the onions, garlic, and 3 sprigs of thyme, and sweat slowly over reduced heat for about 15 to 20 minutes, stirring regularly, until the onions are soft and caramelized to a golden brown.
Add the apple wedges to the caramelized onions in the pot and sauté for about 3 to 4 minutes until they begin to soften.
Chef's tip
For an alcohol-free version, the apple cider can easily be replaced with naturally cloudy apple juice and a teaspoon of apple cider vinegar.
If you prefer not to bake the soup directly in bowls, simply place the Camembert-topped baguette slices on a baking sheet, bake in the oven until crispy, and serve alongside the soup.
Ingredients
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