Apple Cheddar Onion Soup, Ala the Orchid

Absolutely gourmet, especially served in a hollowed-out red Delicious apple, as was done at the Orchid Restaurant in Baltimore, circa 1988. I DON'T usually do the apple thing, though. Just a couple of tips: Don't use frozen apple juice; it's a bit too sweet. Cider is better. Can be made ahead and kept warm in crockpot.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  large apple, peeled and chopped, Macintosh preferred
• 1  cup  sliced onion (1 large or 2 medium)
• 1⁄2 cup  chopped carrot (2 medium)
• 1⁄2 cup  chopped celery (2 stalks)
• 1⁄2 teaspoon thyme
• 2  bay leaves
• 2  tablespoons canola oil or 2  tablespoons butter
• 3  tablespoons flour
• 2  cups apple cider
• 1⁄2 cup  chablis
•  little sherry wine
• 2  cups milk
• 6 -8  ounces  shredded cheddar cheese
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon dry mustard
•  white pepper

Directions

1. In a 3 quart saucepan, cook apple, onion, carrot, celery, thyme and bay leaves in butter over medium heat 5 minutes or until onion is wilted. Stir in flour until smooth; cook about 2 minutes until bubbly.
2. Stir in apple cider, Chablis, sherry and milk, bring to boil. Immediately reduce heat and simmer 20-25 minutes until slightly thickened and vegs are tender.
3. Add cheese and remaining ingredients. Heat stirring constantly until cheese melts. Do not boil.
4. Remove bay leaves before serving.