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So-Easy-Yet-Delicious Onion Soup

Topped with a slice of cheesy toast hot from the broiler, homemade onion soup is guaranteed to please. Add a green side salad for a complete meal. —Hildy Schlegel, Addison, New York
  • Total Time
    Prep: 40 min. Cook: 35 min.
  • Makes
    6 servings

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon canola oil
  • 3 medium red onions, halved and thinly sliced (about 4 cups)
  • 6 garlic cloves, minced
  • 8 cups beef broth
  • 1/2 cup Madeira wine or additional beef broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon crushed red pepper flakes
  • 6 slices Italian bread (3/4 inch thick)
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded provolone cheese

Directions

  • In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown, about 30 minutes, stirring occasionally. Add garlic; cook 1 minute longer.
  • Add broth, wine, basil, ground pepper, oregano, thyme and pepper flakes. Bring to a boil. Reduce heat; cook, uncovered, until liquid is reduced to about 6 cups, 20-30 minutes.
  • Place bread on a baking sheet. Broil 4 in. from heat or until toasted, about 2 minutes on each. Sprinkle with cheeses; broil until cheese is melted, about 2 minutes longer. Ladle soup into bowls; top each with a cheese toast. Serve immediately.
Nutrition Facts
1 cup soup with 1 slice toast: 272 calories, 13g fat (6g saturated fat), 24mg cholesterol, 1492mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 10g protein.
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