Recipe courtesy of Food Network Kitchen
Total:
1 hr
Active:
15 min
Yield:
4 to 6 servings

Ingredients

Directions

In a large, non-reactive, saucepan over medium-low heat, melt the butter. Add the onions, cook until softened but not browned, about 10 minutes. Add the apple and continue cooking until cooked, but still slightly firm, about 10 minutes more.

Sift the flour over the onions. Add the nutmeg. Cook and stir with a wooden spoon until the mixture is lightly browned and fragrant, about 4 to 5 minutes. Add the Calvados, if using, and cook to reduce by three-quarters.

Gradually whisk in the broth until well blended. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 10 minutes. Add the milk, return to just a boil, whisk in cheeses until completely melted. Season with pepper to taste.

Serve hot, with crumbled bacon on top, and a crusty bread and chutney on the side.

IDEAS YOU'LL LOVE

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Bacon-Cheese Pizza Bombs

Recipe courtesy of Eddie Jackson

Lentil Soup

Recipe courtesy of Alton Brown

Cauliflower Soup

Recipe courtesy of Robert Irvine

Cayenne Cheese Straws

Recipe courtesy of Ree Drummond

Fresh Tomato Soup With Grilled Cheese

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking