Melt 1 tablespoon of the butter in a nonstick saute pan over medium heat.
Add the sliced onion, season with salt and pepper, and saute until the onion is golden brown, 25 to 30 minutes.
Add 2 1/2 cups of the chicken stock and the wine.
Bring to a boil.
Lower the heat and simmer very slowlv for 1 5 minutes.
Heat the vegetable oil and water in a 5-quart saucepan over medium heat.
When hot, add the chopped onion, celery, and leeks.
Season with salt and pepper and saute for 5 minutes.
Add the remaining 3 cups chicken stock.
Tie the thvme and bay leaves in a small piece of cheesecloth and add to the stock and vegetables.
Bring to a boil, lower the heat, and simmer for 25 to 30 minutes.
Melt the remaining 4 tablespoons butter in a 2 1/2-quart saucepan over low heat.
Add the curry powder and whisk to blend.
Add the flour to make a roux, and cook until the roux bubbles, 6 to 8 minutes.
Stir constantly to prevent browning and scorching.
Strain 2 cups of the simmering stock from the 5-quart saucepan into the roux.
Whisk vigorously until smooth, then add to the remaining stock and chopped vegetables.
Whisk until well combined.
Bring to a boil, then reduce the heat and allow to simmer for 10 minutes.
Remove the soup from the heat.
Remove and discard the tied herbs.
Puree the soup in a food processor fitted with a metal blade.
Strain.
Return to low heat in a 5-quart saucepan.
Add the sliced onion and stock mixture.
Hold at a simmer.
Place the water and lemon juice in a large bowl.
Peel, core, quarter, and slice the apples widthwise.
Place the apples in the lemon-water as sliced, to prevent discoloration.
Heat the cream in a nonstick saute pan over medium heat.
Drain the sliced apples in a colander.
Rinse under cold running water and shake dry.
When the cream is warm, add the apples and heat until the apples are hot, 3 to 4 minutes (do not boil).
Add to the soup, adjust the seasoning with salt and pepper