Rustic Onion Soup
- 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
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.
- Prep Time:
- Cook Time: Onion and shallot's rustic flavors shine in this flavorful soup.
- Yield: Makes 4 servings (serving size: 2 cups)
|Calories per serving:||242|
|Fat per serving:||7g|
|Saturated fat per serving:||2g|
|Monounsaturated fat per serving:||4g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||10g|
|Carbohydrate per serving:||33g|
|Fiber per serving:||5g|
|Cholesterol per serving:||5mg|
|Iron per serving:||2mg|
|Sodium per serving:||159mg|
|Calcium per serving:||130mg|