Caraway caramelized onion and apple soup


Servings: 4
Preparation: 15 minutes
Cooking time: 30 to 45 minutes


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


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


1. In a pot, heat butter on medium high until it bubbles. Add onion and caraway seeds.

2. Cook for 15 to 25 minutes, stirring often, until the onions are caramelized.

3. Add remaining ingredients and bring to boil. Lower heat and simmer covered, 15 to 20 minutes.

4. Using a blender or electric mixer, blend until a smooth soup is obtained.

5. Adjust seasoning and keep hot.


1. In a pan, heat oil and butter until they bubble. Add bread and brown (about 5 minutes).

2. Add pine nuts and brown while stirring (take care, pine nuts burn easily). Add salt and pepper.

3. Remove from heat and add parsley.

4. Garnish each bowl of soup with a spoonful of the crouton mixture.