The aroma of onions sautéing in butter offers so much promise you could go anywhere from here. Today, we're going to leap into fall with an apple and cheese soup.

Sounds a little crazy? I thought so too.

A few weeks ago I saw a photo on Pinterest for a soup that featured cheddar cheese, apples and brandy. My first reaction was to wrinkle my nose in distaste.

But then I thought about it. Apples and cheddar are frequently paired together as part of a cheese course or even a dessert. I've never had cheddar cheese on a slice of apple pie, but I see it offered in restaurants all the time.

I also know that the addition of apple brandy would enhance the depth of flavor of the apple, and create a smooth finish to the soup, combined with a dash of cream.

After I wasted the better part of a Saturday morning on Pinterest, I headed to the kitchen to see what I could come up with.

I had none of the ingredients the original recipe called for, so I was on my own, but I was determined to create a comparable soup.

What I came up with was so good, I was actually talking to myself and trying to pat my own back.

I hope you try this and find it just as enjoyable as I did. I can't wait to make it again.

Autumn Apple

Cheese Soup

Makes 4 servings

4 tablespoons butter

1 medium onion, sliced

2 apples, peeled and diced (I used Royal Gala)

1 tablespoon flour

One-half cup milk

4 cups vegetable and chicken stock

2 and a half cups shredded cheese, a mix of favorites is fine

One-eighth teaspoon nutmeg

One-half cup of light cream

2 tablespoons applejack

Sauté onion until translucent, add diced apple and sauté until soft. Sprinkle 1 tablespoon flour and cook for a minute to remove raw flour taste.

Whisk in milk and simmer until thick. Add cheese and 1 cup of the chicken broth, stir until all of the cheese is melted. Add the remaining broth and simmer for five minutes. Remove from heat and let cool for 10 minutes.

In small batches, purée soup in a blender until smooth, then return to the pot and turn heat to medium. Add nutmeg, light cream and applejack.

Serve with Sauteéd Apple Slices. To make sautéed apples, cut in half from stem to blossom end, then slice into thin slices, in the same direction.

Melt 1 tablespoon of butter in a frying pan, then sauté the apple slices until soft.

Use as a garnish on the soup. These are delicious by themselves or as a side dish.