Prep 30 mins
Cook 30 mins
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.
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 1⁄2 lbs onions, sliced
- 1⁄2 lb red onion, sliced
- kosher salt
- 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
- 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.
- Reduce heat to medium-low and cook, uncovered, stirring occasionally, until onions are golden brown, 20 to 25 minutes.
- Sprinkle with flour and cook for 2 minutes; stir in vinegar.
- 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.
- TIPS & TECHNIQUES.
- 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.
This is a very tasty onion soup - liked the idea of adding the balsamic vinegar. I did; however, add a touch of brown sugar to balance the flavors of the vinegar and wine. I used some smoked gruyere as that is what I had on hand. This soup will make a great lunch today. Made for PRMR, July, 2013.