Baked onion and apple soup
DEAR SOS: Last fall we stayed at the Putney Inn in Putney, Vt. We had the baked onion and apple soup for dinner. Would the inn share the recipe?
PAULINE HAVLINA
Los Angeles
DEAR PAULINE: The innkeeper, Randi Ziter, is delighted to share the inn’s adaptation of the classic French soup. Because of the inn’s location in southern Vermont -- near apple orchards -- adding the apples seemed quite natural, she said.
Cook the onions in the butter in a large skillet over medium-low heat until browned, 15 to 20 minutes. Add the apples and cook until softened, 5 minutes. Deglaze the pan with the wine and Calvados or Brandy, scraping up any brown bits. Add the chicken and beef stocks, the water and the thyme; bring to a boil. Add the spice sachet and simmer on low heat for 30 minutes.
Add the apple concentrate and balsamic vinegar and season to taste with salt and pepper. Remove the sachet.
To serve, divide the soup between two heavy, oven-proof soup crocks. Top each with croutons and a slice of cheese. Brown under the broiler a couple of minutes before serving.
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