Carmelized Onion Soup

Carmelized Onion Soup
Carmelized Onion Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    pounds sweet onions, such as Vidalia, Walla Walla, or Maui

  • 3

    tablespoons olive oil, margarine or butter

  • 12

    medium shallots, halved (about 12 ounces)

  • 4

    cups beef broth or reduced-sodium chicken broth

  • 2

    tablespoons dry white wine (optional)

  • Salt and pepper

  • 6 1/2-inch-thick slices sourdough or French bread (4 ounces)

  • 6

    ounces Gouda or Edam cheese, thinly sliced

  • Green onion tops (optional)

Directions

Cut about 1/2-inch off the tops of three of the whole onions. Peel off the papery outer leaves. Trim the root ends, but leave them intact. Turn one of these onions so it rests on its top. Cut two thin (about 1/4-inch) slices from the center of the onion, cutting down from the root end to the onion top. Be careful to keep these slices intact. Repeat with remaining 2 onions to give a total of 6 thin, center-cut onion slices. Set remaining onions aside.

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