Roasted Onion Soup

Name: Roasted Onion Soup
Yield: Makes 6 Servings
Cuisine: United States
Ingredients: Large yellow onions, 5, thinly sliced; Salt and freshly ground pepper; Balsamic vinegar, 1 tablespoon; Parmesan cheese, ½ cup freshly grated; Country-style bread, 6 slices, each ½ inch thick, toasted; Reduced-sodium beef broth, 6 cups; Gruyere cheese, ½ cup finely shredded; Olive oil, 2 tablespoons

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

Roasting the onions before blending them with the broth gives French onion soup a caramelized flavor. You can prepare this soup, prior to adding the bread and cheese, up to 1 day in advance.

Ingredients

Large yellow onions, 5, thinly sliced
Olive oil, 2 tablespoons
Balsamic vinegar,

Americas
United States
Starter
Gluten-free
Soup
Thanksgiving

Method

Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper.

In a large bowl, toss the onions with the oil and vinegar, then scatter the onions evenly in the prepared pan. Roast