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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Onion and shallot's rustic flavors shine in this flavorful soup. Ingredients:
1 tablespoon olive oil |
2 pounds red and yellow onions, thinly sliced |
6 ounces shallots, thinly sliced |
1 bay leaf |
2 tablespoons chopped fresh thyme |
1 tablespoon all-purpose flour |
1/3 cup dry vermouth |
4 cups low-sodium beef broth, hot |
2 teaspoons worcestershire sauce |
2 tablespoons grated parmesan cheese |
2 tablespoons light sour cream |
1/4 teaspoon freshly ground black pepper |
Directions:
1. 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.
2. Uncover and cook, stirring, 10 minutes or until onions are golden.
3. 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.
4. Remove bay leaf, and ladle soup into bowls. Top each with sour cream and sprinkle of black pepper. Serve.
5. 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.
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