FRENCH ONION & BRANDIED APPLE SOUP W/CANDIED WALNUT BLUE CHEESE TOAST
5/5
A Twist on a Tradition
The chilly winter air begs for warm embraces and soul-nourishing goodness. What better answer than a classic French onion soup? But here’s a secret: we’re giving it a tantalizing twist, French Onion and Brandied Apple Soup topped with a Candied Walnut Blue Cheese Toast. Get ready for a symphony of sweet and savory with juicy apples, candied walnuts, spicy brandy and luxurious blue cheese.
Delightfully Cozy
Once you’ve gathered your loved ones and set the cozy ambiance, it’s time to dive into this delectable soup. The combination of juicy apples and candied walnuts adds a delightful sweetness, while the spicy brandy gives it a hint of warmth. The creamy blue cheese and crunchy toast provide the perfect balance of textures. This soup is truly a symphony of flavors that will warm your soul on even the chilliest of winter days.
The Satisfying Contrast
Every spoonful is a heavenly combination of sweet and savory flavors. The caramelized onions bring depth and richness, while the brandied apples add a touch of fruity sweetness. The candied walnuts provide a satisfying crunch, contrasting beautifully with the creamy blue cheese – the perfect vessel for soaking up all the delicious flavors. With each bite, you’ll be transported to a cozy winter wonderland, where comfort and deliciousness go hand in hand.
And So…
After the soul-healing multi step cooking process, this soup is sure to become a new winter day favorite. Personally, I am a huge fan of blue cheese and was ‘over the moon’ excited to mop up my soup bowl with this sweet and savory toast.
So gather your friends and family, light some candles, and prepare to be enchanted by this twist on a classic!
Bon appétit!
French Onion and Brandied Apple Soup & Candied Walnut Blue Cheese Toast
This sophisticated soup is a decadent twist on the classic French onion, with the addition of brandied apples and a crispy, blue cheesy toast. The sweet and savory flavors blend together perfectly, while the brandy adds a subtle warmth and depth. It's a perfect starter for an elegant dinner party or a special night in.
Equipment
- Dutch oven pot
- Air Fryer
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 1 Granny Smith or Red apple thinly sliced
- 1/4 cup Brandy optional
- 2 clove garlic minced
- 1 teaspoon onion powder
- 3 cups good quality beef broth
- 1 sprig fresh thyme
- 1 bay leaf optional
- Pinch of red pepper flakes
- Salt and freshly ground black pepper to taste
For the Toast Topping:
- 2 slices thick-cut bread rustic sourdough, ciabatta, leftover bagel or baguette recommended
- 1 tablespoon olive oil
- 2 tablespoons walnuts chopped
- 2 tablespoons brown sugar
- Pinch of cinnamon
- 3 ounces blue cheese crumbled
Instructions
Caramelize the onions and apples:
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium to low heat.
- Add the onions and apples, and cook for 30-40 minutes, stirring occasionally, until golden brown and caramelized (if the pan gets a little dried out, add 1-2 tablespoons of water).
- Stir in the brandy and cook for another minute while scraping the bottom of the pan with a wooden spoon or spatula.
Build the broth:
- Add the garlic, broth, thyme, and bay leaf (if using). Bring to a simmer, then reduce heat and cook for 30 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Prepare the walnuts:
- While the soup simmers, layer parchment paper to the air fryer tray and preheat the air fryer at 350°F (175°C).
- Toss the walnuts with olive oil, brown sugar, and cinnamon. Spread on the lined air fryer tray and air fry for 5-10 minutes, checking occasionally, until golden and caramelized.
- Pour into a bowl, set aside and allow time for it to cool.
Toast the bread:
- Toast the bread slices in the air fryer at 350°F (175°C) for approximately 5 minutes or until golden on both sides. Lay both the walnut mixture and blue cheese onto each toast and air fry for another 1-2 minutes.
Assemble and serve:
- Ladle the hot soup into bowls. Top each with a walnut and cheese toast.
- Dig in and let the aroma of caramelized onions, sweet apples, and sharp blue cheese transport you to culinary heaven!
Notes
Tips and Variations:
- Don't want to use Brandy? Substitute with apple cider or apple or orange juice.
- Feel free to experiment with different cheeses for the topping. Brie or Camembert can offer a milder option.
- Add a dollop of crème fraîche or mascarpone for an extra touch of richness.
- If serving to vegetarians, omit the beef broth and use vegetable broth instead.
