Sweet Onion Soup


Photo: flickr user stu_spivack

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December 1, 2009

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Ingredients

2 red onions, sliced
1 large shallot, sliced
2 tablespoons butter
4 cups water
2 bouillon cubes
1 1/2 tablespoons brown sugar
2 bay leaves
1 tablespoon thyme, minced
6 ounces brie, softened
3 tablespoons half and half
25 water crackers, crushed
2 teaspoons salt

Preparation

1
Drop butter in a large pan and add onions and bay leaves. Cook approx. 5 minutes. Add brown sugar and continue cooking on medium low heat for 15-20 min, or until onions go translucent.
2
As onions cook, set a pot on the stove and add water, thyme and bouillon cubes. Bring to a boil. Crush bouillon as water heats. Allow to boil for 5-7 minutes. Remove from heat and allow to steep.
3
When onions are translucent, pour broth into onions. Add salt. Cover and allow to cook another 10 minutes or so.
4
As soup cooks, carefully whisk half and half into brie. (We went with 2 tablespoons to maintain a ‘ploppable’ consistency.). Set aside.
5
Remove bay leaves. Carefully ladle soup into individual ramekins or one baking dish. Top with crushed crackers, then brie mixture.
6
Bake for 5-7 minutes, or until top begins to brown, in a preheated oven at 500 degrees. Serve immediately.

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