Onion Soup
This recipe comes from the October 2008 issue of Cooking Light magazine. It is easy to make but does take some time. The results are awesome.
Servings: 6
Ingredients
SOUP
- 1 TBL olive oil
- 8 cup yellow onion about 2 pounds, vertically sliced
- 5 cups mushrooms fresh, about 10 oz – We've used canned mushroom with success as well
- 4 clove garlic minced
- ½ tsp thyme dried
- ½ cup dry white wine
- 14 oz can chicken broth fat-free, less sodium, be sure to use less sodium
- 14 oz can beef broth fat-free, less sodium ,be sure to use less sodium
- ½ teaspoon salt
- ½ tsp black pepper ground
TOASTS
- ½ slices French baguette bread 1/2 inch thick, toasted
- ¼ cup Gruyere cheese grated, Swiss cheese also works
- ¼ cup Gorgonzola cheese crumbled, Swiss cheese also works
- ¼ tsp thyme dried
Instructions
- To prepare soup, heat oil in a large pot over medium-high heat. Add onion to pan; saute 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden brown (about 40 minutes), stirring occasionally.
- Increase heat to medium. Add mushrooms to pan; cook 10 minutes or until mushrooms are tender (less is using canned mushrooms), stirring frequently. Stir in garlic and thyme; cook 2 minutes, stirring frequently. Increase heat to medium-high. Add wine to pan; cook 2 minutes or until most of the liquid evaporates. Add broths to pan; bring to a simmer. Reduce heat, and simmer 45 minutes (we’ve done it for less time). Stir in salt and pepper.
- To prepare toasts, preheat broiler. Arrange bread in a single layer on a baking sheet. Top each bread slice with 1 tsp cheese. Broil 2 minutes or until cheese melts. Sprinkle thyme over cheese.
- Ladle about 1 cup soup into each of 6 bowls; top each serving with 2 toasts.