This is a classic and is filling enough for an entrée; don’t serve it as an appetizer!
Serves: 4Hands-on: 40 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 1 medium red onion, peeled and chopped
- 1 large Vidalia or Walla Walla onion, peeled and chopped
- 2 small shallots, peeled and chopped
- 4 scallions, chopped
- 4 cloves garlic, peeled and chopped
- 1 tsp. sugar
- 4 cups low-sodium beef broth
- 2 bay leaves
- 1 Tbsp. Worcestershire sauce
- 1 cup dry red wine
- 1⁄4 tsp. ground black pepper
- 4 slices whole-grain French bread
- 1⁄2 cup shredded Muenster cheese
- In large soup pot, heat olive oil over medium heat. Add red onion, Vidalia onion, shallots, scallions, and garlic; cook and stir for 15 to 20 minutes or until onions are very soft. Sprinkle with sugar and continue cooking for 5–10 minutes longer until the onions start to caramelize and turn brown at the edges.
- Add beef broth, bay leaves, Worcestershire sauce, wine, and pepper and bring to a simmer. Reduce heat to low, cover, and simmer for one hour.
- When ready to serve, toast the French bread slices in a toaster oven or under the broiler. Pour soup into bowls and top with toasted bread. Divide cheese among soup bowls and place under a broiler or in a toaster until the cheese melts. Serve immediately.