Apple-Onion Soup

Slow caramelization of onions in butter over low heat enhances their sweetness and adds a richer flavor to this incredibly sweet autumn soup.
Melt the butter in a large roasting pan over low heat. Add the onion and the next 2 ingredients and cook, stirring frequently, for 30-35 minutes or until the onion is caramelized. (Adjust the heat so it doesn't burn) Add the apples and cook, stirring frequently, for 5 minutes. Add the broth and the following 2 ingredients. Increase the heat to medium and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring occasionally, for 20-25 minutes or until the apples and potatoes are tender. Remove from heat and let stand for 15 minutes. Discard the bay leaf.Whisk the mixture in a hand blender until smooth. Add the cream and lemon juice. Return to a low heat; simmer, stirring frequently, for 15 minutes. Season with salt and pepper. Serve with puff pastry and cheese.Note: We tested on organic chicken broth certified by Swanson.