Ingredients Jump to Instructions ↓

  1. 10 medium yellow onions (about 4 1/2 pounds), halved, peeled, and thinly sliced

  2. 2 tablespoons olive oil

  3. 2 tablespoons sugar

  4. 1 teaspoon dried thyme

  5. Coarse salt and ground pepper

  6. 3 cans (14 1/2 ounces each) reduced-sodium chicken broth

  7. 3/4 cup dry red wine

  8. 4 slices toasted multigrain bread

  9. 4 ounces sliced Swiss cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.

  2. Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.

  3. Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)

  4. If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.

  5. To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.


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