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Herbed Red Onion Soup

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Submitted by: George.Duran

 

This tasty variation on the classically French onion soup gets its bold splash of color-and a deliciously sweet flavor-from red onions and red wine.
 

Ingredients

  • 1/2 cup butter (1 stick)
  • 4 large red onions, thinly sliced
  • 2 teaspoons sugar
  • 1 cup dry red wine
  • 4 cups beef stock or broth
  • 2 tablespoons fresh thyme
  • Kosher salt or table salt and freshly ground black pepper, to taste
  • 8 thick slices Italian bread
  • 2 cups grated Gruyere and/or
  • Swiss cheese (8 ounces)
  • Snipped fresh thyme

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Method

1. In a large pan heat the butter over medium-low heat. Add the onions and sugar; cook for 20 to 25 minutes or until the onions are very brown and caramelized, stirring frequently. Add the wine and bring to a boil. Add the beef stock, thyme, salt, and pepper. Bring to a boil; lower the heat. Simmer for 10 minutes. Adjust the seasoning with salt and pepper. 2. While the soup is cooking, preheat the broiler. Toast the bread slices on both sides. 3. Pour the hot soup into 4 ovenproof bowls. Place 2 slices of toast on top of each and sprinkle 1/2 cup cheese evenly over the bread. Sprinkle with thyme. Broil for 1 to 2 minutes or until the cheese is bubbly and lightly browned. Serve immediately.

 

Notes:

 

Number of Servings: 4

 

Submitted by: George.Duran ()

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