Caramelized Onion and Roasted Apple Soup

HaveCaramelized Onion and Roasted Apple Soup | Life Healthfully Lived you heard the term, “soup weather”?  Not to be confused with soup-y weather, soup weather is what happens when the temperatures start to cool down, maybe it gets a little rainy and windy, perhaps it’s gray and gloomy outside.  Soup weather is the kind of weather that makes you just want to sit inside, wrap yourself in a blanket, and eat some soup.

It’s awesome.Caramelized Onion and Roasted Apple Soup | Life Healthfully Lived

Soup weather is just another reason that I love fall.  Soup is one of my favorite things to make because it is so easy, but there are so many different flavors, combinations, and even techniques that can make soup feel gourmet or rustic.  I could make soup every night, and because there is such variety, I wouldn’t get bored.

While I have my favorite stand by’s (like this chickpea dumpling or slow cooker minestrone), I like to try a few new recipes each year.  One soup that I have never had is French Onion soup.  When I was younger, I didn’t like onions so anything with onion right in the title was out.  By the time that I started to really love onions, French Onion soup really wasn’t on my radar.  Then I discovered caramelized onions and I decided it was time to try my own spin on French Onion soup.Caramelized Onion and Roasted Apple Soup | Life Healthfully Lived

Traditionally French Onion soup has a thick layer of cheese on top that you break through and eat along with the onion soup.  This soup is not going to have any cheese, but that doesn’t make it any less delicious.  I decided to keep it fairly simple but added in roasted apples for a little sweet taste of fall.   Overall, I was thrilled with the flavor.  A little sweet and a little savory.

You can save a little time with this recipe by caramelizing the onions in your slow cooker the day before.  If you do that, this soup comes together really fast and that means you can spend more time snuggling in your blanket and enjoying soup weather!

Caramelized Onion and Roasted Apple SoupCaramelized Onion and Roasted Apple Soup | Life Healthfully Lived

  • 4 large onions, thinly sliced (make them in your crockpot beforehand to speed things up)
  • 1 large granny smith apple, cubed (you can also use any other tart apple)
  • 1 tsp coconut oil
  • 1/2 tsp celery salt
  • 1/4 tsp allspice
  • 1/2 tsp fennel seeds
  • 4 1/2 cups vegetable broth or water
  •  1 cup celery, sliced
  • salt and pepper
  1. If you haven’t caramelized your onions beforehand, heat a little olive oil in a large soup pot or dutch oven over medium-low heat.   Add in the thinly sliced onions and cook low and slow until they turn a deep brown.  Make sure you keep the heat LOW, you don’t want to burn or brown the onions.  This should take about 20 to 30 minutes.
  2. While you’re caramelizing the onions, you can roast your apples.  Preheat the oven to 375.  Place the cubed apples in a small bowl and add the teaspoon coconut oil.  Toss to coat.  Sprinkle the celery salt, fennel seeds, and allspice over the apples and toss again.  Spread the apples in an even layer on a parchment or Silpat-lined baking sheet.  Roast for 10 to 15 minutes or until lightly browned.  Remove from oven and set aside.
  3. In the same pot that you caramelized the onions, add the sliced celery to the onions and bring the heat up to medium-high.  Saute the celery for about 7 minutes until soft.   Add the roasted apples and stir to combine everything.
  4. Add the vegetable broth or water to the pot, season with salt and pepper,  and bring the whole thing to a boil.  Cover and lower to a simmer.  Cook the soup, stirring occasionally, for 20 minutes.  Taste and adjust the salt and pepper right before serving.

Simple ingredients turned into something that tastes fancy and awesome.  That’s my kind of meal!Caramelized Onion and Roasted Apple Soup | Life Healthfully Lived

DIY Wednesday: Caramelized Onions

FunDIY Wednesday: Caramelized Onions fact time: I have never had caramelized onions.  I know what they are, I know people love them, and I’ve listened to many a chef on Food Network talk lovingly about making them just right.  Despite all that, I have never eaten them or attempted to make them.  I don’t have anything against onions, I use them all the time.  I always have some in my kitchen and will throw them into any meal.

The biggest thing stopping me from making my own caramelized onions?  Time.

If you have ever made caramelized onions, you know that it takes quite a bit of time.  You have to cook them for a long time, at least an hour, over a very low heat.  That’s how you get the onions to release their sugar and caramelize.  I don’t know about you, but on most days I don’t have over an hour to slowly cook onions no matter how delicious the outcome.  Plus, now that it’s summer the idea of standing over a hot stove for an extended period of time doesn’t sound too appealing.  Have no fear though, I have the solution to our problem.

DIY Wednesday: Caramelized Onions

The slow cooker.

I always forget about the slow cooker during the summer because I always equate it with soups and chili’s and their ain’t nobody who wants to eat soup when it’s 90 degrees out.  But the slow cooker does so much more than cold weather favorites and today it’s going to do all the work for you when it comes to caramelized onions.  While this method actually takes much longer than the traditional way, you don’t have to do anything but turn the slow cooker on.  Nothing could be simpler than that!

Caramelized Onions

DIY Wednesday: Caramelized Onions

  • 3-4 large yellow onions, I used 3 very big onions each a little over a pound
  • 3 tbsp olive oil
  • 1/2 tsp salt
  1. Peel the onions and cut each onion in half, longways (cut from the top down to the root) then cut the onions into half moons.  Place all of the onions into your slow cooker.  You want to leave just a little room at the top.

    DIY Wednesday: Caramelized Onions

    I actually switched to my bigger slow cooker because I had so many onions!

  2. Drizzle 2 tbsp of the oil over the onions and toss to coat. If you need more add in the last tbsp of oil.  Sprinkle the salt over the top and stir to combine.
  3. Cover the slow cooker and cook the onions on LOW for at least 10 hours.  If you can stir the onions occasionally, but this isn’t a necessary step.
  4. At the end of 10 hours, turn off the slow cooker and let the onions cool.  Drain off any liquid and store in an airtight container in the fridge.  You can also freeze the onions in ice cube trays to be used later.

    DIY Wednesday: Caramelized Onions

    Just freeze and then pop them out whenever you need them!

See wasn’t that simple?  Now go put caramelized onions on everything and enjoy the caramelized goodness! DIY Wednesday: Caramelized Onions