Caramelized Onion Soup With Swiss Cheese & Basil Croutons |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This delish recipe comes from Southern Living. The original recipe said it serves 8, but I think it serves 4-6. It's just DH and I, so I cut the recipe in half and use 2 large oven-safe soup mugs. The amount is perfect for dinner plus seconds! Enjoy! Ingredients:
6 medium onions, thinly sliced |
4 garlic cloves, minced |
1/4 cup extra virgin olive oil |
1 tablespoon butter |
1 teaspoon cracked black pepper |
1 tablespoon fresh thyme or 1 teaspoon dried thyme |
1/2 cup dry red wine |
8 cups water |
3 tablespoons beef bouillon granules (or to taste) |
1 cup swiss cheese, shredded |
2 tablespoons fresh basil or 1 teaspoon dried basil |
2 tablespoons mayonnaise |
1/2 teaspoon cracked black pepper (to taste) |
1 sourdough baguette, sliced on the bias |
Directions:
1. Sauté onions and garlic in oil and butter in a large soup pot over medium heat until soft and golden brown, about 20-25 minutes.
2. Add black pepper and thyme to onions. Cook 1 minute. Then add red wine, cook about 1 minute while stirring and scraping any bits off the bottom of the pan.
3. Add water and bouillon to pot. Bring soup to a boil. Reduce heat to low. Cover and simmer, stirring occasionally for 20 minutes. (Double check to see if it needs any salt and pepper added to taste).
4. In a bowl, combine cheese, basil, pepper and mayo. Spread over one side of each bread slice.
5. Ladle soup into oven-safe bowls. Top each soup bowl with bread, cheese side up, making sure to cover entire soup surface with a layer of bread. (My soup mugs are quite large, so I use 2-3 baguette slices per serving).
6. Broil 2-3 minutes until the cheese begins to melt and brown a bit.
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