A unique and savory-sweet twist on traditional onion soup, it provides a comforting and sophisticated take on a classic favorite.

Ingredients

For soup:

1. 2 Tbs butter
2. 2 medium onions, thinly sliced
3. 1 garlic clove
4. 1 bay leaf
5. 2 medium size Gala or Honeycrisp apples, peeled and cut into 1/4 inch slices
6. 8 cups chicken broth
7. 1/2 cup apple cider
8. 1 medium russet potato, peeled and cut into 1/4 inch slices
9. 1/2 cup heavy cream
10. 1 Tbs fresh lemon juice
11. 2 tsp kosher salt
12. 1 tsp ground black pepper

For cheese puff pastry:

1. Partially thawed puff pastry
2. 1 large egg
3. 2 Tbs milk
4. 1/2 cup parmesan cheese
5. 2 Tbs sharp cheddar cheese
6. 1/2 tsp chives
7. 1/8 tsp paprika
8. Salt

Preparation

For soup:

Melt 2 Tbs butter in a large Dutch oven over low heat. Add 2 medium onions, thinly sliced, 1 garlic clove, and 1 bay leaf. Cook, stirring often, 30-35 minutes or until onions are caramel colored.

Add 2 medium peeled apples cut into 1/4 inch slices, and cook, stirring often, 5 minutes. Add 8 cups of chicken broth, 1/2 cup apple cider, and 1 medium russet potato cut into 1/4 inch slices. Increase heat to medium, and bring to a boil, stirring occasionally. Reduce heat to medium low, and simmer, stirring occasionally, 20-25 minutes or until apples and potatoes are tender.

Remove from heat and let stand 15 minutes. Remove bay leaf then blend mixture until smooth. Add 1/2 cup heavy cream and 1 Tbs lemon juice. Return to low heat and simmer for 15 minutes.

Serve with cheese puff pastries and enjoy!

For cheese puff pastry:

Preheat oven to 400° fahrenheit. Brush partially thawed (leave out for about 30 minutes) pastry with 1 large egg and 2 Tbs milk. Sprinkle pastry with 1/2 cup of parmesan cheese, 2 Tbs sharp cheddar cheese, and 1/2 tsp chives. Press into pastry. Sprinkle pastry with salt and 1/8 tsp of paprika. Cut with 2.5 inch round cutter. Cook 10-15 minutes.