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Ingredients
- SWEAT:
- 2 each yellow, white, and red onions, sliced (12 cups)
- 1/4 cup minced fresh garlic
- 1/4 cup olive oil
- ADD:
- 1 cup dry white wine
- 1/3 cup dry sherry
- 3 Tbsp. all-purpose flour
- 3 cups each low-sodium chicken and beef broth
- 3 sprigs fresh thyme
- Salt and black pepper to taste
- BROIL:
- 6 baguette slices, 1/2-inch thick
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded Parmesan
Details
Servings 6
Adapted from cuisineathome.com
Preparation
Step 1
Sweat onions and garlic in oil, covered, in a Dutch oven or large pot over medium heat, 10 minutes.
Uncover onions, reduce heat to medium-low, and cook, stirring occasionally, until caramelized, about 40 minutes. Add wine and sherry; increase heat to high and cook, stirring often, until wine evaporates.
Stir in flour and cook 1 minute. Add chicken broth, beef broth, and thyme; season with salt and pepper. Bring soup to a simmer and cook 10 minutes more.
Preheat broiler to high with rack 5–6 inches from element. Broil baguette slices until toasted. Ladle soup into ovenproof bowls, arrange on a baking sheet, and top each with a toasted baguette slice. Sprinkle slices with Gruyère and Parmesan, then broil until cheese melts, 1–2 minutes.
Per serving: 369 calories; 19g fat (7g sat); 30mg chol; 321mg sodium; 24g carb; 2g fiber; 16g protein
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