French Roasted Onion Soup With Thyme |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is one of my favorite all-time tried-and-true recipes. Omit the cheese for a more lowfat version. Your home will smell wonderful while it is cooking! It has brought my neighbors knocking. It receives rave reviews always and it tastes complex and so satisfying. Read more . Do not omit the wine. Adapted from a Moosewood cookbook recipe. PS- This is not my photo, but it looks about the same! Ingredients:
4 or 5 large spanish onions (yellow onions) cut lengthwise into thin strips (about 8 cups) |
8 garlic cloves, minced or pressed |
1-2 t salt |
2 t olive oil |
4 bay leaves |
1 t dried thyme (or more to taste) |
about 2/3 cup dry white wine |
8 cups vegetable stock (of course homemade is best, but any will do!) |
2 t tamari or soy sauce |
salt and ground black pepper to taste |
optional topping: grated gruyere or swiss cheese and herbed croûtons |
Directions:
1. Preheat oven to 375
2. In two shallow baking pans, large enough to spread the onions in one layer, combine onions, garlic, salt, oil, bay leaves, and thyme
3. Roast for about 45 minutes, stirring every 15 minutes until the onions have softened and lightly browned.
4. Remove onions from oven, add the wine to the pans, and stir with a spoon (wooden works great) to deglaze
5. Transfer onion mixture to soup pot
6. Add stock and soy sauce
7. Cover pot, bring to a boil
8. Lower heat and gently simmer for about 25 minutes
9. Discard bay leaves and add salt and pepper to taste
10. Optionally top each bowl with grated gruyere or swiss cheese and herbed croûtons
11. Enjoy!
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