Prep 20 mins
Cook 1 hr 30 mins
Roasted onions smothered in red wine-can you think of a better beginning? Croûtes can be made a day ahead and soup freezes well, up to three months.
- 4 leeks, white parts only, well cleaned, but in half lengthwise, then cut into 1-inch pieces
- 2 large onions, preferable Vidalia, thinly sliced
- 2 large red onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- salt and pepper
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 2 cups dry red wine
- 8 cups low sodium beef broth
- 1⁄2 cup finely chopped fresh parsley
FOR THE CROUTES
- 1 cup brated gruyere cheese
- Preheat oven to 450°.
- In a large roasting pan, toss leeks, onions, red onions, garlic, oil, salt, pepper, and thyme until well mixed. Place on middle rack and roast for 30 minutes.
- Remove from onven and transfer to a large pot. Use 1/2 cu broth to scrape up any bits clinging to bottom of roasting pan. Add this and remaining broth to pot with onions.
- Simmer soup, partially covered, for 30 minutes. Taste for seasoning.
- Meanwhile, preheat broiler. Place baguette slices on a baking sheet. Broil 1 minutes or until just barely toasted. Remove and flip slices over. Sprinkle 1 tbsp cheese on top of each slice and broil another 1-2 minutes or until cheese is melted and bubbling. Remove from oven and keep in a cool, dry place until ready to serve.
- Serve hot, each bowl topped with 1 or 2 croûtes and a sprinkling of parsley.