Using chicken broth and beef broth lightens up traditional onion soup. This soup is a whole meal—don’t serve it as a starter because it’s too filling.
Serves: 8Hands-on: 20 minutesTotal: 2 hours 15 minutesDifficulty: Medium
- 3 Tbsp. olive oil, divided
- 1 Tbsp. butter
- 6 large onions, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 cup dry red wine
- 1⁄2 cup Marsala wine
- 2 Tbsp. fresh thyme leaves, divided
- 1⁄2 tsp. ground black pepper
- 4 cups fat-free, low-sodium chicken broth
- 4 cups fat-free, low-sodium beef broth
- 8 slices French bread, toasted
- 1⁄3 cup grated Parmesan cheese
- 1⁄3 cup grated Gruyere cheese
- In a large stock pot, heat 1 tablespoon olive oil and butter over medium heat. Add onions and garlic and reduce heat to low. Cook, stirring occasionally, until onions begin to turn brown, about 35 minutes.
- Add the wines, 1 tablespoon thyme, and pepper and simmer for 15 minutes. Add the broths and bring back to a simmer; simmer for 1 hour.
- Preheat broiler.
- Brush the French bread with remaining 2 tablespoons olive oil. In a small bowl, combine the cheeses. Sprinkle cheeses over the bread.
- Ladle the soup into ovenproof bowls. Top each serving with a slice of the bread. Place on a heavy duty cookie sheet and slide under the broiler. Broil for 2 to 3 minutes or until cheese bubbles and starts to brown. Serve immediately with remaining fresh thyme.