Servings: 4
Preparation: 15 minutes
Cooking time: 30 to 45 minutes
Ingredients
2 tbsp (30 ml) unsalted butter
4 cups (600 g) Spanish onion, finely chopped
2 cups (300 g) apples
2 cups (500 ml) vegetable broth
1 cup (250 ml) still cider
½ tsp (2.5 ml) whole caraway seeds
1 tsp (5 ml) Provence herbs
1 bay leaf
1 tsp (5 ml) salt
To taste ground pepper
Garnish
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) unsalted butter
½ baguette from Garde-Manger de François, diced into small pieces
2 tbsp (30 ml) pine nuts
To taste ground salt and pepper
1 tbsp (15 ml) fresh parsley, chopped