Zesty Onion Soup

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

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. MORE + LESS -

Ingredients

tablespoons olive oil

tablespoons unsalted butter

lbs of sweet onions, sliced into strips

cloves garlic, minced

jalapeños, diced

1/2

teaspoon salt

1/2

teaspoon pepper

1/2

cup water

cups low sodium beef broth

1/2

cup dry white wine

1/8

cup sherry cooking wine

tablespoons red wine vinegar

bay leaves

8-oz loaf ciabatta bread or French baguette

cups shredded mozzarella

green onions, sliced

Your favorite hot sauce, to taste

ramekins that hold a little over 1 cup of soup

Directions

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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.

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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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.