Red Onion Soup

Name: Red Onion Soup
Ingredients: 6 large red onions; 4 tablespoons butter; 1 teaspoon white sugar; kosher salt; fresh ground black pepper; 1 tablespoon all-purpose flour; 1 cup red wine; 5 cups chicken stock; 3/4 teaspoon dried thyme (rub between fingers to waken flavor); 4 slices crusty Italian bread; 1 cup swiss cheese, grated; 2 tablespoons fresh parsley, coarsely chopped; 1 bunch chives, snipped fine

13 ingredients

8 steps

Ingredients

6 large red onions
4 tablespoons butter
1 teaspoon white sugar
kosher salt
fresh ground black pepper
1 tablespoon all-purpose flour
1 cup red wine
5 cups chicken stock
3/4 teaspoon dried thyme (rub between fingers to waken flavor)
4 slices crusty Italian bread
1 cup swiss cheese, grated
2 tablespoons fresh parsley, coarsely chopped
1 bunch chives, snipped fine

Directions

1

Slice onions, thinly.
2

Melt three (3) tablespoons of the butter in a large skillet; stir in sugar. Add onions and one (1) teaspoon of salt; cook over medium low heat - stirring occasionally until golden and tender (30 to 40 minutes).
3

Stir in flour until well blended with the onions and pan juices. Add wine and cook an additional five (5) minutes.
4

Add chicken stock and thyme; cook fifteen (15) minutes. Stir occasionally. Season to taste with salt and pepper.
5

Meanwhile, preheat oven to 350°F.
6

Butter bread on both sides using the remaining one (1) tablespoon of butter. Transfer to baking sheet; sprinkle with cheese. Bake until golden brown (about 10 minutes).
7

Add parsley to soup, give a big stir. Ladle into warmed soup bowls, top with cheese toast, and garnish with chives.
8

Soup will hold for up to five (5) days.