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German Apple Onion Soup

Posted in : Soups on by : Daphne


2 lbs onions, halved and thinly sliced1/4 cup butter1 (49.5 fluid ounce) can chicken broth1 (14 ounce) can beef consomme1 (12 fluid ounce) can frozen apple juice concentrate, thawed2 cups apple juice1/4 cup applejack brandy or Calvados1 pinch white pepper, or to taste1 Granny Smith apple – peeled, cored and thinly sliced


Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.