Cousin to French onion soup, this light colored version deglazes the pan with white wine and uses chicken or vegetable broth as a soup base. Use the broth you make with your leftover vegetables, as described here. A grating of nutmeg and some Swiss cheese finishes the soup.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 2 c. (4 medium or 2 large) onions, sliced
- 1 T. butter
- 3/4 c. dry white wine
- 1 quart broth, vegetable, chicken
- Freshly grated nutmeg to taste
- Freshly ground pepper to taste
- Salt, if broth needs it, to taste
- 4 slices French bread or 1 roll cut into 8 slices
- 1/2 c. grated cheese, gruyère or gouda
Sauté onions in butter over medium heat for about 15 minutes, or until they start turning golden brown. Stir occasionally.
Add the white wine, then the broth, bring to a boil and simmer for 15-20 minutes.
Grate some fresh nutmeg into the soup and add some pepper. Taste and add salt, if necessary. (With unsalted, homemade broth, I add 1 teaspoon salt.)
While soup is cooking toast the bread slices.
To serve, scoop some soup into an oven safe individual bowl, add a slice of toast, sprinkle 2 tablespoons cheese over it and put the bowls on a cookie sheet or similar.
Broil until cheese melts and turns and attractive brown.
Be careful when serving and eating as the soup and the bowls are very hot.
Tips: This is a great soup to make ahead and reheat.
You may want to add fresh thyme sprigs or bay leaf to the soup. Remove before serving.