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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf
Active Time:1 hr 30 minsTotal Time:1 hr 30 minsServings:6Jump to Nutrition Facts
Active Time:1 hr 30 minsTotal Time:1 hr 30 minsServings:6
Active Time:1 hr 30 mins
Active Time:
1 hr 30 mins
Total Time:1 hr 30 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2tablespoonsunsalted butter2largeyellow onions, thinly sliced2largesweet onions, thinly sliced1tablespoonwater½cupdry white wine¼cupdry vermouth2tablespoonsall-purpose flour8cupsunsalted beef broth, at room temperature2tablespoonschopped fresh thyme2smallcloves garlic, grated½teaspoonground pepper¼teaspoonsalt1bay leaf2tablespoonschopped fresh chives, plus more for garnish2tablespoonschopped fresh flat-leaf parsley, plus more for garnish6(1-inch) sliceswhole-wheat country bread, toasted1cupshredded Gruyère cheese
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
2tablespoonsunsalted butter
2largeyellow onions, thinly sliced
2largesweet onions, thinly sliced
1tablespoonwater
½cupdry white wine
¼cupdry vermouth
2tablespoonsall-purpose flour
8cupsunsalted beef broth, at room temperature
2tablespoonschopped fresh thyme
2smallcloves garlic, grated
½teaspoonground pepper
¼teaspoonsalt
1bay leaf
2tablespoonschopped fresh chives, plus more for garnish
2tablespoonschopped fresh flat-leaf parsley, plus more for garnish
6(1-inch) sliceswhole-wheat country bread, toasted
1cupshredded Gruyère cheese
DirectionsHeat oil and butter in a large Dutch oven over medium-high heat. Stir in yellow onions and sweet onions; cook, stirring occasionally, until softened, about 5 minutes. Decrease heat to medium-low; cook, stirring occasionally, until the onions are golden brown, about 30 minutes. Continue to cook, stirring often, for 10 minutes. Stir in 1 tablespoon water; scrape the brown bits from the bottom of the pot with a wooden spoon. Continue to cook, stirring often, until the onions deepen in color, about 10 minutes more.Photographer: Jen Causey, Food Stylist: Jennifer WendorfStir in wine and vermouth, scraping the brown bits from the bottom of the pot. Cook, stirring often, until the liquid has evaporated, about 5 minutes. Stir in flour until the onions are coated, about 1 minute. Stir in broth, thyme, garlic, pepper, salt and bay leaf; bring to a boil over high heat. Reduce heat to medium-low; simmer until slightly reduced and thickened, about 20 minutes.Photographer: Jen Causey, Food Stylist: Jennifer WendorfMeanwhile, preheat oven to 400°F. Place 6 ovenproof bowls on a rimmed baking sheet.Stir chives and parsley into the soup; remove and discard bay leaf. Divide the soup among the prepared bowls. Place 1 toast slice on top of each bowl; sprinkle each with 2 1/2 tablespoons cheese. Bake until the cheese melts and is slightly browned, about 5 minutes. Garnish with additional chives and parsley, if desired.Photographer: Jen Causey, Food Stylist: Jennifer WendorfOriginally appeared: EatingWell.com, February 2023
Directions
Heat oil and butter in a large Dutch oven over medium-high heat. Stir in yellow onions and sweet onions; cook, stirring occasionally, until softened, about 5 minutes. Decrease heat to medium-low; cook, stirring occasionally, until the onions are golden brown, about 30 minutes. Continue to cook, stirring often, for 10 minutes. Stir in 1 tablespoon water; scrape the brown bits from the bottom of the pot with a wooden spoon. Continue to cook, stirring often, until the onions deepen in color, about 10 minutes more.Photographer: Jen Causey, Food Stylist: Jennifer WendorfStir in wine and vermouth, scraping the brown bits from the bottom of the pot. Cook, stirring often, until the liquid has evaporated, about 5 minutes. Stir in flour until the onions are coated, about 1 minute. Stir in broth, thyme, garlic, pepper, salt and bay leaf; bring to a boil over high heat. Reduce heat to medium-low; simmer until slightly reduced and thickened, about 20 minutes.Photographer: Jen Causey, Food Stylist: Jennifer WendorfMeanwhile, preheat oven to 400°F. Place 6 ovenproof bowls on a rimmed baking sheet.Stir chives and parsley into the soup; remove and discard bay leaf. Divide the soup among the prepared bowls. Place 1 toast slice on top of each bowl; sprinkle each with 2 1/2 tablespoons cheese. Bake until the cheese melts and is slightly browned, about 5 minutes. Garnish with additional chives and parsley, if desired.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf
Heat oil and butter in a large Dutch oven over medium-high heat. Stir in yellow onions and sweet onions; cook, stirring occasionally, until softened, about 5 minutes. Decrease heat to medium-low; cook, stirring occasionally, until the onions are golden brown, about 30 minutes. Continue to cook, stirring often, for 10 minutes. Stir in 1 tablespoon water; scrape the brown bits from the bottom of the pot with a wooden spoon. Continue to cook, stirring often, until the onions deepen in color, about 10 minutes more.
Stir in wine and vermouth, scraping the brown bits from the bottom of the pot. Cook, stirring often, until the liquid has evaporated, about 5 minutes. Stir in flour until the onions are coated, about 1 minute. Stir in broth, thyme, garlic, pepper, salt and bay leaf; bring to a boil over high heat. Reduce heat to medium-low; simmer until slightly reduced and thickened, about 20 minutes.
Meanwhile, preheat oven to 400°F. Place 6 ovenproof bowls on a rimmed baking sheet.
Stir chives and parsley into the soup; remove and discard bay leaf. Divide the soup among the prepared bowls. Place 1 toast slice on top of each bowl; sprinkle each with 2 1/2 tablespoons cheese. Bake until the cheese melts and is slightly browned, about 5 minutes. Garnish with additional chives and parsley, if desired.
Originally appeared: EatingWell.com, February 2023
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Nutrition Facts(per serving)383Calories16gFat40gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
