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Roasted Onion Soup

Source of Recipe

From "Thanksgiving" by Lou Seibert Pappas


Recipe Introduction

"Roasting the onions before blending them with the broth gives French onion soup a caramelized flavor. You can prepare this soup, prior to adding the bread and cheese, up to one day in advance."

List of Ingredients

â—¦ 5 large yellow onions, thinly sliced
â—¦ 2 tablespoons olive oil
â—¦ 1 tablespoon balsamic vinegar
â—¦ 6 cups reduced-sodium beef broth
â—¦ Salt and freshly ground pepper
â—¦ 6 slices country-style bread, each ½ inch thick, toasted
â—¦ ½ cup freshly grated Parmesan cheese
â—¦ ½ cup finely shredded Gruyère cheese


Recipe

Preheat the oven to 375° F. Line two rimmed baking sheets with parchment paper.

In a large bowl, toss the onions with the oil and vinegar, then scatter the onions evenly in the prepared pan. Roast, turning several times, until golden brown on the edges, 30 to 35 minutes. Remove from the oven.

Preheat the broiler. In a large pot over medium-high heat, bring the broth to a rapid simmer. Add the onions, reduce the heat, and simmer for 15 minutes to blend the flavors. Add salt and pepper to taste. (If making this soup in advance, cool it and refrigerate, tightly covered, for up to one day. Reheat over low heat before proceeding.)

Arrange six 8-ounce flameproof soup bowls on a rimmed baking sheet. Ladle the soup into the bowls, dividing evenly, and float a bread slice on each serving. Mix together the cheeses and sprinkle on the bread slices.

Place the baking sheet under the broiler and broil until the cheese melts and lightly browns, about 2 minutes.
Serve right away.

Makes 6 servings