Onion and apple soup au gratin with cognac and thyme

Onion and apple soup au gratin with cognac and thyme

Updated: 01/27/2022 – 14:45

Happiness soup from the oven
With crispy toast and a cheese filling: Onion and apple soup au gratin with thyme


The onion and apple soup au gratin is topped with toast and cheese and is eaten fresh out of the oven.

Photo: StockFood Studios / Brachat, Olivier

The onion and apple soup au gratin is topped with toast and cheese and is eaten fresh out of the oven.

The onion and apple soup au gratin is refined with apple wine and a touch of cognac, which gives it extra freshness and a lot of French flair!

Ingredients for 4 servings:

  • 1 sprig of thyme, plus more for sprinkling
  • 1 clove of garlic
  • 500 grams of onions
  • 1 Boskop apple
  • 3 tablespoons of butter
  • 1 teaspoon of sugar
  • 4 cl cognac
  • 100ml cider
  • 750ml vegetable stock
  • salt
  • Ground pepper
  • 4 toasts of bread
  • 80g grated cheddar cheese

Approximately per serving:

  • 375 calories
  • 20 grams of fat
  • 30 grams of carbohydrates
  • 11 grams of protein

Preparation time:

  • 20 minutes (plus 20 minutes of cooking)

And here’s how it’s done:


  1. Wash the thyme, shake it and thin it out. Peel the garlic and the onions. Finely mince the garlic, cut the onions into thin strips. Wash, peel, halve and core the apples. Cut the flesh into thin strips.
  2. Heat two tablespoons of butter in a saucepan and sauté the onions for 6-7 minutes until they begin to brown. Add the garlic, apple and thyme, sprinkle with sugar and let caramelize slightly. Deglaze with cognac, let boil a little and pour in the apple wine. Reduce again and pour in the broth. Simmer over low heat for about 10 minutes and season with salt and pepper.
  3. Prepare four oven-safe ramekins (about 12 cm in diameter, cast iron for example). Cut circles the diameter of the molds in the slices of toasted bread and brown on each side in a pan with the remaining butter.
  4. Light the grill. Divide the soup into the molds and place a slice of toasted bread on each. Sprinkle with cheese and a little fresh thyme. Gratinate in the oven for 3-4 minutes and serve immediately.


Vegetables and fruit go just as well as soup and the oven. This proves to you our onion and apple soup au gratin with cognac and thyme. The caramelized onions give the soup a sweet and hearty taste, while the apple completes it with a fruity note. Everything is then garnished with buttered toast and crispy cheddar cheese. You don’t come across such a versatile yet harmonious soup taste experience every day.


But you can get more sweet onion flavor with this Caramelized Onion Soup with Roasted Onions, and our Apple Carrot Sweet Potato Soup proves just how good apples go in a soup. Lots of soups to try. In particular, vegetable soups in their most varied forms. But one thing is essential for everyone: vegetable broth. You can find out how to make using vegetable broth easier with this vegetable broth hack. What will hopefully also help you when making soup is this video, which explains how you can avoid common mistakes:

As you have seen, even a soup can become a casserole. These come in all forms. Whether vegetarian, with meat or even fruit like apples! You can find many more recipes baked with cheese in this gallery:




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