INGREDIENTS:8 oz. unsalted butter
3 large onions, sliced thin
1 Tbsp. salt
1 tsp. white pepper
1 gallon chicken stock
1 ½ cups white wine
3 Tbsp. vegetable oil
3 Tbsp. water
3 large onions, chopped
24 stalks celery, chopped
6 leeks, white part only, chopped
3 Tbsp. fresh thyme, chopped
6 bay leaves
3 Tbsp. curry powder
1 1/8 cups flour
3 Tbsp. fresh lemon juice
6 lbs. Granny Smith apples (approximately 12)
3 cups heavy cream DIRECTIONS:Melt 2 Tbsp. butter in a non-stick saute pan over medium heat. Add the sliced onion, season with salt and pepper, and saute until the onions are golden brown, 25 to 30 minutes. Add 8 cups chicken stock and wine. Bring to a boil. Lower the heat and simmer very slowly for 15 minutes.
Heat the vegetable oil and water in a 12-quart saucepan over medium heat. When hot, add the chopped onion, celery and leeks. Season with salt and white pepper and saute for 5 minutes. Add remaining 8 cups chicken stock. Tie thyme and bay leaves in cheese cloth and add to the stock and vegetables. Bring to boil, lower the heat, and simmer for 25 to 30 minutes.
Melt remaining butter in a 5-quart saucepan over low heat. Add curry powder and whisk to blend. Add the flour to make a roux, and cook until the roux bubbles. Stir constantly to prevent scorching.
Strain 2 cups stock from saucepan and stir into roux. Whisk vigorously until smooth, then add to remaining stock and chopped vegetables. Whisk until well-combined. Bring to a boil, then reduce heat and allow to simmer for 10 minutes.
Remove from heat, discard the tied herbs. Puree soup in food processor. Strain. Return to 10-quart saucepan and simmer on low heat. Add to sliced onion and stock mixture, and hold at a simmer.
Acidulate 8 cups water with the lemon juice. Peel, core, quarter and slice the apples width-wise. Place apples in water as sliced to prevent discoloration. Heat the cream in a non-stick saute pan over medium heat. Drain the apples, rinse under running water and shake dry. When the cream is warm, add the apples and heat until apples are hot, 3 to 4 minutes. Do not boil. Add the cream and apples to the soup, adjust seasoning and serve. Soup may be held hot for up to one hour. SERVINGS:24 8-ounce servings From: PHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION