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Rustic Onion Soup

Frances Janisch
Prep time 25 mins
Cook time 50 mins
Yield Makes 4 servings (serving size: 2 cups)
Onion and shallot's rustic flavors shine in this flavorful soup.


  • 1 tablespoon olive oil
  • 2 pounds red and yellow onions, thinly sliced
  • 6 ounces shallots, thinly sliced
  • 1 bay leaf
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon all-purpose flour
  • 1/3 cup dry vermouth
  • 4 cups low-sodium beef broth, hot
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons light sour cream
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 242
  • fat 7 g
  • satfat 2 g
  • monofat 4 g
  • polyfat 1 g
  • protein 10 g
  • carbohydrate 33 g
  • fiber 5 g
  • cholesterol 5 mg
  • iron 2 mg
  • sodium 159 mg
  • calcium 130 mg

How to Make It

  1. Heat oil in a 4-quart pot over moderate heat. Add the next 4 ingredients (through thyme); cover. Cook, stirring occasionally, about 16 minutes or until the onions begin to color.

  2. Uncover and cook, stirring, 10 minutes or until onions are golden.

  3. Stir in flour; cook for 2 minutes. Pour vermouth carefully into pan from measuring cup, scraping browned bits from bottom of pan. Cook 2 minutes more or until liquid is almost gone. Add broth, 2 cups water, Worcestershire, and Parmesan cheese. Bring to a simmer; cook 20 minutes.

  4. Remove bay leaf, and ladle soup into bowls. Top each with sour cream and sprinkle of black pepper. Serve.

  5. Time-saver alert! Make a double batch of this soup and freeze in an airtight container for up to three months. Just thaw, heat, and serve for a last-minute dinner.