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Onion Soup with Cheese Toasts
Recipe Summary
prep: 1 hr
total: 1 hr
Ingredients
Ingredient Checklist
2 tablespoons butter
2 tablespoons olive oil
4 pounds onions (about 8), halved and thinly sliced
4 garlic cloves, thinly sliced
Coarse salt and ground pepper
1/2 cup port or Marsala wine
2 cans (14.5 ounces each) reduced-sodium beef broth
2 cans (14.5 ounces each) reduced-sodium chicken broth
Cheese Toasts (see Directions)
Cook's Notes
HEALTHY HABIT Satisfying soups don’t have to be high in calories or salt. Canned broth is usually low in fat, and the reduced-sodium variety still has plenty of flavor. TO FREEZE: Cool soup to room temperature. Pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. TO REHEAT: Thaw in microwave or overnight in refrigerator; then warm over low heat, and serve with Cheese Toasts.
Gallery
Onion Soup with Cheese Toasts
Recipe Summary
prep: 1 hr
total: 1 hr
Gallery
Onion Soup with Cheese Toasts
Onion Soup with Cheese Toasts
Onion Soup with Cheese Toasts
Recipe Summary
prep: 1 hr
total: 1 hr
Recipe Summary
prep: 1 hr
total: 1 hr
prep: 1 hr
total: 1 hr
prep:
1 hr
total:
Ingredients
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 pounds onions (about 8), halved and thinly sliced
- 4 garlic cloves, thinly sliced
- Coarse salt and ground pepper
- 1/2 cup port or Marsala wine
- 2 cans (14.5 ounces each) reduced-sodium beef broth
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- Cheese Toasts (see Directions)
Directions
In a Dutch oven or other heavy 5-quart pot, heat butter and oil over medium. Add onions and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.
Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, 25 to 30 minutes more. (If bottom of pot gets too dry, add about 1/4 cup water, and scrape up browned bits with a wooden spoon.)
Add port, and cook until syrupy, 2 to 3 minutes. Stir in broths and 2 cups water; season with salt and pepper, and bring to a simmer. Serve with Cheese Toasts.
To make Cheese Toasts: Heat broiler, with rack set 4 inches from heat. Place 8 1/2-in-thick slices of baguette on a broilerproof baking sheet. Dividing evenly, sprinkle with 1 cup coarsely grated Gruyere cheese. Broil until cheese is golden, 2 to 4 minutes.
Cook's Notes
HEALTHY HABIT Satisfying soups don’t have to be high in calories or salt. Canned broth is usually low in fat, and the reduced-sodium variety still has plenty of flavor. TO FREEZE: Cool soup to room temperature. Pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. TO REHEAT: Thaw in microwave or overnight in refrigerator; then warm over low heat, and serve with Cheese Toasts.
Cook’s Notes
HEALTHY HABIT Satisfying soups don’t have to be high in calories or salt. Canned broth is usually low in fat, and the reduced-sodium variety still has plenty of flavor. TO FREEZE: Cool soup to room temperature. Pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. TO REHEAT: Thaw in microwave or overnight in refrigerator; then warm over low heat, and serve with Cheese Toasts.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Onion Soup with Cheese Toasts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Onion Soup with Cheese Toasts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
