German Apple-Onion Soup Recipe

• 2 pounds Onions (halved and thinly sliced)
• ¼ cup Butter
• 1 (49.5 fluid oz) can Chicken Broth
• 1 (14 oz) can Beef Consommé
• 1 (12 fluid oz) can frozen Apple Juice Concentrate (thawed)
• 2 cups Apple Juice
• ¼ cup Applejack Brandy/ Calvados
• 1 pinch White Pepper (or to taste)
• 1 Granny Smith Apple (peeled, cored and thinly sliced)

• Separate ½ cup onions to be used later for garnishing.
• Place a large pot on medium heat and melt butter.
• Add onion and sauté till it softens and turns translucent, for about 10 minutes.
• Add the chicken broth, beef consommé, apple juice concentrate, apple juice and applejack brandy. Stir well.
• Bring the mixture on simmer on medium-high heat and add white pepper.
• Reduce the heat to medium-low and cover the pot.
• Simmer for 1 hour.
• Place some reserved onions in a soup bowl.
• Ladle the soup into bowls and float some apple slices on top.
• Serve hot.