- 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
- 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
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.
Uncover and cook, stirring, 10 minutes or until onions are golden.
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.
Remove bay leaf, and ladle soup into bowls. Top each with sour cream and sprinkle of black pepper. Serve.
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.