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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 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.

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