With slow cooking humble onions are transformed into a delicious classic French onion soup. Use yellow, white, brown or sweet onions. Top with cheesy croutons to serve.
5 cupslow sodium brothbeef, chicken, turkey or vegetable
1teaspoonWorcestershireoptional
Cheesy Croutons
4-6slicesartisan bread
4ouncesGruyere cheese
2-3tablespoonsgrated Parmesan cheese
Instructions
Slice and cook onions
Cut onions in half through the stem end, peel and slice into ¼"thick half rounds. In a large heavy pot (5 ½ quart Dutch oven), melt the butter and olive oil over medium heat. Add the onions and allow them to cook until soft and golden brown (caramelized) about 45 minutes, stirring occasionally. Watch the onions and if browning too quickly turn your heat down.
Make cheesy croutons
When onions are almost done, make your cheesy croutons. Cut bread so pieces fit inside the bowl. Turn on the broiler. Line a baking sheet with foil. Arrange grated cheese on top of the bread and broil until golden and bubbly. Set aside and keep warm until serving time.
Finish the soup and serve
When onions are a rich golden brown, de-glaze the pan with the wine, scraping up and tasty bits on the bottom of the pan. If not using wine, skip this step. Cook until wine is reduced by half. Add the salt, thyme and bay leaf. Turn the heat up a bit and add the broth. Simmer on low until flavors are blended and soup is hot, about 15 minutes. Finish with Worcestershire and top with the cheesy croutons. Sprinkle with fresh parsley leaves as garnish.
Notes
If serving the soup at a later time, wait until just before serving to make the cheesy croutons.Tip - Tie your thyme sprigs together with kitchen twine to make it easier to remove from the pot.