Go Back
Print
Red Onion Soup with Cheese Croutons

Red Onion Soup with Cheese Croutons

Prep time: 10 minutes Cook Time: 40 minutes Serves 4
Course Soup
Cuisine American
Keyword Onion Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 1 lb red onions
  • 2 garlic cloves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 cup dry red or dry rose wine
  • 2 cups vegetable broth
  • 2 cups water
  • Kosher salt and freshly ground pepper to taste
  • 1 small whole wheat baguette, cut into small pieces
  • 1/4 cup grated cheese, Swiss or Gouda

Instructions

  1. Peel and mince the garlic cloves.
  2. Peel the onions and cut into rings.
  3. Heat the olive oil and butter together in a large pot or dutch oven over medium-high heat.
  4. Add the minced garlic cloves and stir for 30 seconds until the garlic releases its aroma.
  5. Add the onions and sauté until the onions become transparent.
  6. Sprinkle the sugar over the top and cook, stirring until the onions caramelize.
  7. Add the wine, vegetable broth and water to the pot.
  8. Season with salt and freshly ground pepper.
  9. Bring the mixture to a boil, lower the heat and simmer for 20 minutes.
  10. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  11. Spread the baguette pieces out on the baking sheet. The pieces should be close together.
    Cheese Croutons
  12. Sprinkle the cheese over the top of the baguette pieces.
  13. Place the baking tray in the oven and bake for 5 minutes, until the cheese has melted.
  14. Taste the soup and season once again with Kosher salt and freshly ground pepper to taste.
  15. Divide the soup into four bowls. Top with the cheese croutons and serve.