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Zesty Onion Soup

  • Prep 30 min
  • Total 2 hr 0 min
  • Ingredients 18
  • Servings 6

Ingredients

2
tablespoons olive oil
6
tablespoons unsalted butter
3
lbs of sweet onions, sliced into strips
4
cloves garlic, minced
3
jalapeños, diced
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup water
6
cups low sodium beef broth
1/2
cup dry white wine
1/8
cup sherry cooking wine
3
tablespoons red wine vinegar
2
bay leaves
8-oz loaf ciabatta bread or French baguette
2
cups shredded mozzarella
2
green onions, sliced
Your favorite hot sauce, to taste
6
ramekins that hold a little over 1 cup of soup

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If using the broiler to finish preparing a dish, leave the oven door opened slightly. This will prevent the broiler from getting too hot and burning your food. Never leave the broiler unattended.

I never imagined how much I would enjoy a simple bowl of onion soup. To make it even tastier, add some crusty bread slices and melted cheese! Onions play a very important part in my daily cooking, too. They add such great aromatic flavor to soups, salsas and many savory dishes.

Directions

  • 1 In a large, heavy pot, add the 2 tablespoons of olive oil and the 6 tablespoons of butter and heat to medium heat.
  • 2 As soon as the butter melts, add the onions, garlic and jalapeños. Lower the heat slightly and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
  • 3 Cook the onions for 45 minutes, stirring often until the onions start to caramelize and all of the butter evaporates.
  • 4 For the next 30 minutes, you will add 1/2 cup of reserved water a little at a time, stirring often until the water evaporates. This process will help the onions to caramelize even further.
  • 5 When the onions are ready, add 6 cups of beef broth, 1/2 cup white wine, 1/8 cup sherry cooking wine, 3 tablespoons vinegar and 2 bay leaves. Bring to a boil; reduce heat and taste for salt. Continue cooking at a low simmer for 25 minutes.
  • 6 Slice the bread into 12 equal slices. Toast in a preheated pan at medium heat for 3 minutes per side, and set aside.
  • 7 Remove soup from heat and preheat the broiler for 5 minutes. Place your six ramekins onto a baking sheet. Ladle 1 cup of soup per ramekin, add 2 slices of bread, pushing them down into the soup slightly, so they cover the surface of the soup.
  • 8 Top each soup with 1/3 cup of shredded mozzarella. Cook under the broiler for about 2 to 4 minutes or until cheese browns slightly.
  • 9 Remove from oven and let stand for 5 minutes before serving. It will be extremely hot. Garnish with green onions and hot sauce.

I never imagined how much I would enjoy a simple bowl of onion soup. To make it even tastier, add some crusty bread slices and melted cheese! Onions play a very important part in my daily cooking, too. They add such great aromatic flavor to soups, salsas and many savory dishes.

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 10, 2015

I never imagined how much I would enjoy a simple bowl of onion soup. To make it even tastier, add some crusty bread slices and melted cheese! Onions play a very important part in my daily cooking, too. They add such great aromatic flavor to soups, salsas and many savory dishes.