Rustic Onion Soup

Name: Rustic Onion Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 79 milliliters dry vermouth; 1 Tbsp all-purpose flour; 2 Tbsps chopped fresh thyme; 946 milliliters low-sodium beef broth, hot; 1 Tbsp olive oil; 2 Tbsps grated Parmesan cheese; 170 grams shallots, thinly sliced; 2 Tbsps light sour cream; 2 teaspoons Worcestershire sauce; 907 grams red and yellow onions, thinly sliced

Rustic Onion Soup might be just the soup you are searching for. This recipe serves 4. One portion of this dish contains around 9g of protein, 6g of fat, and It is perfect for Autumn. If you have beef broth, pepper, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

Heat oil in a 4-quart pot over moderate heat.

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Cooking Oil

Equipment you will use

Pot

Add the next 4 ingredients (through thyme); cover. Cook, stirring occasionally, about 16 minutes or until the onions begin to color.

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Onion

Thyme

Uncover and cook, stirring, 10 minutes or until onions are golden.

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Onion

Stir in flour; cook for 2 minutes.

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All Purpose Flour

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.

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Vermouth

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Measuring Cup

Frying Pan

Add broth, 2 cups water, Worcestershire, and Parmesan cheese. Bring to a simmer; cook 20 minutes.

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Parmesan

Worcestershire Sauce

Broth

Water

Remove bay leaf, and ladle soup into bowls. Top each with sour cream and sprinkle of black pepper.

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Black Pepper

Sour Cream

Bay Leaves

Soup

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Bowl

Ladle

Serve.

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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Soup