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Caramelized Onion Soup With Goat Cheese-and-Chive Croutons

Yield 8 cups


  • 6 medium onions, sliced
  • 1/2 cup MAZOLA Canola Oil
  • 4 garlic cloves, pressed
  • 8 cups water
  • 3 tablespoons beef bouillon granules
  • 1 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 2 tablespoons dry sherry (optional)
  • Goat Cheese-and-Chive Croutons
  • Garnish: fresh chives

How to Make It

  1. Cook onion in hot oil in a Dutch oven over medium-high heat, stirring occasionally, 45 minutes or until onion is caramel colored. Add garlic, and cook 1 minute. Stir in 8 cups water. Bring to a boil; stir in bouillon granules, pepper, thyme, and, if desired, sherry. Cover, reduce heat, and simmer, stirring occasionally, 20 minutes.

  2. Ladle soup into individual bowls, and top with Goat Cheese-and-Chive Croutons. Garnish, if desired.