Rustic Onion Soup

red-onion-soup Recipe
Frances Janisch
Onion and shallot's rustic flavors shine in this flavorful soup.

Yield:

Makes 4 servings (serving size: 2 cups)

Recipe Time

Prep: 25 Minutes
Cook: 50 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

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.

Note:

Lori Powell,

October 2009
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