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.
Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 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
Preparation:
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.
