Onion Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 tablespoons unsalted butter, cut into 3 pieces 6 large yellow onions, halved and cut pole to pole into 1/4-inch-thick slices (about 4 pounds) salt 2 cups water, plus extra for deglazing 4 cups low sodium chicken broth 2 cups beef broth 1/4 cup dry red wine
For the soup: Adjust oven rack to lower-middle position and heat oven to 400°. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly.
Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.)
Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.
Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.
Stir in wine, stirring frequently, until wine evaporates, about 5 minutes.
Stir in broths, 2 cups water and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
Increase heat to high and bring to simmer.
Reduce heat to low, cover, and simmer 30 minutes.
Serving Size: Makes 10-12 half cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user EJENKINSB.
Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.)
Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.
Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.
Stir in wine, stirring frequently, until wine evaporates, about 5 minutes.
Stir in broths, 2 cups water and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
Increase heat to high and bring to simmer.
Reduce heat to low, cover, and simmer 30 minutes.
Serving Size: Makes 10-12 half cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user EJENKINSB.
Nutritional Info Amount Per Serving
- Calories: 79.0
- Total Fat: 4.1 g
- Cholesterol: 9.3 mg
- Sodium: 570.4 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.6 g
- Protein: 2.3 g
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