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Dutch Onion Soup

sweet onions or large yellow onions, thinly sliced (about 4 cups)
3 tablespoon s
vegetable oil
stalks celery, thinly sliced (about 1 cup)
1/2 cup
port wine
6 cup s
beef broth
sprigs fresh thyme leaves
bay leaves
1/4 teaspoon
ground black pepper
12 slice s
slices French bread (about quarter-inch-thick)
1 cup
grated Gouda cheese (about 6 ounces)
  1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the onions and cook for 20 minutes or until they're golden brown, stirring often. Add the celery and cook and stir for 3 minutes.
  2. Add the port, broth, thyme, bay leaves and black pepper to the saucepot, stirring to scrape up the browned bits from the bottom of the pot. Reduce the heat to low. Cook for 30 minutes. Remove and discard the thyme sprigs and bay leaves.
  3. Heat the broiler. Place the bread slices onto a baking sheet 2 at a time, making 6 pairs in all. Sprinkle each pair with 1/4 cup cheese.
  4. Broil 4 inches from the heat until the cheese is melted. Divide the soup among 6 bowls. Top with the bread and cheese.
Average: 3.8 (11 votes)

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