Ste. Anne’s Caramelized Three-Onion Soup with Garlic & Herb Toasted Crostini
To satisfy the urge to warm up with a savory soup on a chilly fall day, try this simple and wholesome recipe from Ste. Anne’s Spa in Grafton, Ontario. We love that this onion soup incorporates some apple cider for a sweet kick, and that most of the other ingredients are likely in your kitchen already. Quick and easy, we know what we’re making this weekend!
Chef’s tip: Add one large diced tomato while boiling this soup to create an entirely different flavor.
Caramelized Three-Onion Soup with Garlic & Herb Toasted Crostini (Serves 4-6)
2 red onions, thinly sliced
2 white onions, thinly sliced
6 leek whites, thinly sliced
4 cloves garlic, peeled and crushed
⅛ cup olive oil
2 sprigs fresh thyme
⅛ tsp ground cardamom
⅛ tsp ground cumin
1 pinch cayenne pepper
Salt and pepper, to taste
8½ cups vegetable stock
2 cups apple cider
½ baguette, sliced
⅛ cup olive oil
1 tsp crushed garlic
Fine herbs, to taste
- Heat oil in a heavy-bottomed pot over medium heat.
- Sauté the onions, leeks and garlic until dark brown; be careful not to burn the onions (15-20 minutes).
- Add thyme, cardamom, cumin, cayenne, salt and pepper and continue to sauté for another 2 minutes.
- Pour in vegetable stock and apple cider to bring to a boil; reduce heat to a simmer and cook for 20 minutes.
- For the crostini: Brush the slices of bread with olive oil and garlic; sprinkle with fine herbs.
- Place in oven at low heat until the bread is crispy.
- Serve crostini as garnish on the soup.
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