Onion Soup
Onion Soup hits the spot as the weather cools down. On a chilly evening, it's the perfect comfort food!
Letting the onions simmer takes about an hour, but during that time, you can be busy with other things, and pop in and stir the simmering onions.
The soup itself has a delicate sweetness. It is healthy and satisfying! The cheesy toast complements the soup so perfectly.
This may be one of my favorite cool-weather dishes!
INGREDIENTS
- 1 box of vegetable broth
- 1 tsp salt
- fresh cracked pepper
- 3 sweet onions, diced
- 4 cloves of garlic, peeled
- 1/4 cup of olive oil
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 4 slices of Monterey Jack Cheese
- 8, 1/2-1 in thin sliced baguette
METHOD
- Heat the olive oil in a skillet on medium/low, and then add diced onions, salt, and pepper.
- Let it cook for about 10 minutes and then add maple syrup and balsamic vinegar.
- Stir and let it cook for about 5 more minutes, and add whole garlic cloves.
- Set the stove to simmer and let it cook for 45 minutes longer, stirring occasionally.
- After the onions are caramelized, move them to a soup pot, add the vegetable broth, and turn the stove on low for about 15 minutes.
- While the soup is coming together, set the oven to broil.
- Cover the top of the baguette slices with cheese and place in the oven to broil for about 5 minutes, or until you see the cheese begin to brown.
- Ladle soup into 4 small bowls and top with cheesy toasts.
- Alternatively, if you want to save the soup for later, you can refrigerate it in a sealed bowl and make the cheesy toast when you are ready to reheat the soup to serve.
