Quick Onion Soup
By: Tracy Sarich
Published: Saturday, May 21, 2011 - 3:40pm

Ingredients




2 tablespoons Butter (optional)
1 tablespoon Olive Oil (3 tablespoons for vegan version)
5 Medium Onions, thinly sliced
6 cloves Garlic, thinly sliced
1 teaspoon Sugar
2 cups Dry White Wine
5 quarts Chicken Broth (or miso for vegetarian version)
1/2 teaspoon Thyme
Salt, to taste
White Pepper, to taste
Toast with melted gruyere cheese, to accompany

Preparation

1 Peel and thinly slice onion. 2 Peel and thinly slice garlic. 3 Melt butter in large stock pot over medium-high heat. 4 Add olive oil to avoid burning. 5 Add sliced onions and begin the process of carmelizing onions.  Carmelizing the onions to the deep carmel color necessary to obtain depth of flavor can be time-consuming.  Add 1 teaspoon of sugar to the onions to speed the process of carmelizing 6 Add garlic once onions have begun to carmelize. (Adding onion too early could risk burning and adding an unpleasant bitterness to your soup.) 7 Slowly add 1-2 cups of dry white wine to continue depth of carmelization. 8 Add stock once onions reach a pleasant, caramel color. 9 Add thyme. 10 Cook at a lowl simmer for at least 1 hour, or as long as you care to wait. 11 Enjoy with toasts topped with melted gruyere.

About


The deep satisfying sweet-umaminess of French Onion Soup is a favorite enjoyed by most.  But the time it takes to make this from scratch the traditional way is often too long for most.  I created this quick version for those times when a warm bowl of antibiotics is needed for someone feeling under the weather or when a warm bowl of soup sounds good on a cool day.