4 servings
prep time: 10 minutes
cook time: 50 minutes
total time: 60 minutes
Ingredients:
5 yellow onions 8 oz red wine
1 sprig thyme 1 ea baguette slice per soup cup (1″ thick)
6 cups mushroom broth ( homemade or store bought)
1/4c shredded white cheese (herbed parmesan and gruyere used)
3 dashes of Worcestershire sauce 3 tbsp olive oil
Procedure:
1. peel onions by cutting the top off the onions, cutting onions in half then peeling all skin
2. slice onions thinly ;set aside
3. destem thyme; set aside
4. heat 3 tbsp olive oil on medium to high heat
5. add onions; stir to coat all onions with olive oil
6. let onions caramelize; 5 mins
7. stir onions and continue to cook for 10 minutes ; stir frequently to prevent sticking
8. once the onions are brown; add salt and thyme; sauté for on 1 minute
9. deglaze with red wine and reduce by half
10. add mushroom broth and simmer for 20 minutes
11. season onion soup with salt and Worcestershire sauce to taste
12. ladle soup into oven safe bowls; top with bread and cover with cheese
13. bake at 450 degrees for 12 minutes (until cheese is bubbly)
14. garnish with chopped chives and enjoy!