Onion Soup

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.
Course: Soup
Cuisine: American
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.

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