Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Don’t have Sauvignon Blanc on hand? Feel free to substitute for a similar dry white such as Pinot Grigio, Pinot Gris, or Pinot Blanc. Higher acidity is the key to cooking with vino.

David Bonom
Recipe by Cooking Light December 2015

Gallery

Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Recipe Summary

hands-on:
1 hr 55 mins
total:
2 hrs 10 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium heat. Add 2 tablespoons oil. Add onions; cover and cook 12 minutes or until tender, stirring occasionally. Stir in 2 teaspoons thyme; cook, uncovered, 1 hour or until deep golden brown, stirring occasionally.

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  • Stir in flour; cook 2 minutes, stirring constantly. Stir in brandy; cook 1 minute. Stir in wine; cook 1 minute. Place onion mixture in a large bowl.

  • Return pan to medium heat. Add remaining 2 teaspoons oil; swirl to coat. Add celery, carrot, mushrooms, and bay leaf; cook 5 minutes, stirring occasionally. Add stock, Worcestershire, and parsley. Bring to a boil; reduce heat to medium, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Strain broth through a fine sieve over a bowl; discard solids. Return broth to pan; add onion mixture, liquid aminos, salt, and pepper. Bring to a simmer; cook 15 minutes.

  • Preheat broiler to high.

  • Arrange bread slices in a single layer on a baking sheet; broil 1 minute or until tops are golden. Ladle 1 cup soup into each of 8 broiler-safe soup crocks. Top each serving with 2 bread slices, toasted side down. Sprinkle evenly with cheese. Working in batches if needed, place crocks on baking sheet, and broil 1 minute or until tops are golden and cheese bubbles. Garnish with remaining thyme.

Nutrition Facts

328 calories; fat 12g; saturated fat 4.8g; mono fat 5.5g; poly fat 1g; protein 14g; carbohydrates 39g; fiber 6g; cholesterol 23mg; iron 2mg; sodium 641mg; calcium 294mg.
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