Dutch Onion Soup
January 25, 2010 in Recipes, Soups & Stews
Ingredients
- 4 sweet onions or large yellow onions, thinly sliced (about 4 cups)
- 3 tablespoons vegetable oil
- 2 stalks celery, thinly sliced (about 1 cup)
- 1/2 cup port wine
- 6 cups Wolfgang Puck Organic Beef-Flavored Broth
- 2 sprigs fresh thyme leaves
- 2 bay leaves
- 1/4 teaspoon ground black pepper
- 12 slices French bread (about 1/4-inch-thick)
- 1 1/2 cups grated Gouda cheese (about 6 ounces)
Preparation
- Heat oil in a 6-quart saucepot over medium-high heat. Add onions and cook for 20 minutes or until golden brown, stirring often. Add celery and cook and stir for 3 minutes.
- Add port, broth, thyme, bay leaves and black pepper to saucepot, stirring to scrape up browned bits from bottom of pot. Reduce heat to low. Cook for 30 minutes. Remove and discard thyme sprigs and bay leaves.
- Heat broiler. Place bread slices onto a baking sheet 2 at a time, making 6 pairs in all. Sprinkle each pair with 1/4 cup cheese.
- Broil 4 inches from heat until cheese is melted. Divide soup among 6 bowls. Top with bread and cheese.
Serves
Makes 6 servings
