Apple and onion soup

Ingredients for 4 servings:

• 120 g bacon
• 800 g onion(s)
• 2 apples
• 2 tbsp butter
• 200 ml sweet cider
• 1 liter vegetable broth
• 2 bay leaves
• 3 sprigs of marjoram
• salt and pepper
• nutmeg
• chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the bacon into thin strips and fry in a large pot until crispy. Meanwhile, peel the onions and slice them into strips. Peel and quarter the apples, remove the cores, and cut them into 1 cm pieces. Remove the bacon from the pot. Add the butter to the pot and sauté the onions for about 15 minutes until golden brown. Add the apples and bacon and sauté briefly. Deglaze with cider and top up the soup with hot stock, add the bay leaves and marjoram, and season with salt and pepper. Let the soup simmer over high heat for 15 minutes. Remove the herbs from the soup. Finely purée 2 ladles of soup (with garnish) and then add it back to the soup. Season the soup again with salt, pepper, and nutmeg. Sprinkle with finely chopped chives.