Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 2 pounds yellow onions, thinly sliced

  3. Coarse salt and fresh ground pepper

  4. 1/2 cup white wine

  5. 8 cups homemade or low-sodium chicken stock

  6. 4 sprigs thyme

  7. 3 tablespoons port

  8. 1/2 baquette, sliced

  9. 1/4 inch thick and toasted

  10. 12 ounces Morbier cheese, sliced into 4- to 5-inch-long pieces

Instructions Jump to Ingredients ↑

  1. « » In a large pot or Dutch oven with a tight-fitting lid, heat oil over medium. Add onions and cook, stirring occasionally, until dark golden and caramelized, 30 to 40 minutes. Season with salt and pepper. Add wine, and bring to a boil over medium-high heat; continue boiling until reduced by half.

  2. Add stock and thyme. Bring to a boil; reduce heat and simmer until onions are very soft, about 30 minutes. Stir in port, if using.

  3. Meanwhile, heat broiler with rack in middle. Ladle soup into 6-ounce ramekins, then top each with a toasted baguette slice or two. Drape cheese on top of bread so it hangs over the edge of the ramekin slightly. Place ramekins on a rimmed baking sheet and broil until cheese is browned in spots, about 1 1/2 minutes. Serve immediately.


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