Rustic Onion Soup

Frances Janisch

Onion and shallot's rustic flavors shine in this flavorful soup.

Yield: Makes 4 servings (serving size: 2 cups)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 7g
  • Saturated fat: 2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 10g
  • Carbohydrate: 33g
  • Fiber: 5g
  • Cholesterol: 5mg
  • Iron: 2mg
  • Sodium: 159mg
  • Calcium: 130mg

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. 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. 2. Uncover and cook, stirring, 10 minutes or until onions are golden.
  3. 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. 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.
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