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

Lori Powell


Credit: Frances Janisch

Recipe Summary test

25 mins
50 mins
75 mins
Makes 4 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

242 calories; fat 7g; saturated fat 2g; mono fat 4g; poly fat 1g; protein 10g; carbohydrates 33g; fiber 5g; cholesterol 5mg; iron 2mg; sodium 159mg; calcium 130mg.