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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From Woman's Day Classic and simple, there's really nothing more satisfying than a soup of sweet, caramelized onions simmered in savory beef broth. Ingredients:
2 tablespoons unsalted butter |
2 tablespoons olive oil |
1 1/2 lbs onions, sliced |
1/2 lb red onion, sliced |
kosher salt |
pepper |
1 tablespoon all-purpose flour |
2 tablespoons balsamic vinegar |
1 cup dry white wine |
6 sprigs fresh thyme, plus more for serving |
2 cups low sodium beef broth |
2 ounces gruyere or 1/2 cup gruyere, grated |
Directions:
1. Heat butter and oil in a large pot over medium heat. Add onions, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionaly, until very tender, 12 to 15 minutes.
2. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until onions are golden brown, 20 to 25 minutes.
3. Sprinkle with flour and cook for 2 minutes; stir in vinegar.
4. Add wine and simmer for 3 minutes. Add thyme, broth, and 4 cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Spoon soup into bowls and sprinkle with cheese and aditional thyme, if desired.
5. TIPS & TECHNIQUES.
6. MAKE-AHEAD TIP: Freeze the soup (without cheese) for up to 3 months. Thaw in the fridge overnight. Reheat, covered, in a saucepan over medium heat. Top with chese and additional thyme before serving, if desired.
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