Golden Onion Soup

Submitted by ElizabethKnicely

"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."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4

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.

Reviews

[DailyInspiration]

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.