| Prep: 30 mins | Cook: 1 h 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 440 | 23g | 10g | 38g |
| sugars | fibre | protein | salt |
| 8g | 2g | 18g | 0.8g |
A Taste of Home in Every Bowl
I have a deep-rooted fondness for the recipe of Onion Soup with Cocktail Onions. A taste of this hearty, savory soup, laden with the complex flavors of onions and garlic cooked to melting sweetness, immediately transports me back to the rustic kitchens of Montana. Although this recipe doesn’t contain my usual Bison or Huckleberries, their spirit of simple, wholesome ingredients shines through.
A Nourishing Blend
This Onion Soup with Cocktail Onions isn’t just flavor-packed, it’s health revitalizing. Onion, the star of this dish, is known for its high phytonutrient content, which boosts the body’s immune system, and can help combat colds and other infections, making it a perfect hearty brew for the colder months. Simmered in a rich beef broth, you get a dose of wholesome proteins, vital for muscle growth and repair. In addition, the Gruyere cheese provides a rich source of calcium for healthy bones and teeth. Don’t let the humble ingredients list fool you, this soup is a pot of gold in terms of nutrition.
Perfect Pairings and Variations
Though the Onion Soup with Cocktail Onions stands strong on its own, it can make for a delicious entrée when accompanied by a lightly dressed green salad and a lightly toasted slice of baguette. A glass of crisp white wine, the same used in its recipe, is a natural companion to this big-flavored soup. If you’re in the mood for a twist, swap out the beef broth for vegetable broth and create a vegetarian lover’s delight. With such endless versatility, this soup is a one-size-fits-all answer to the question, “What should I make for dinner?”
So, whether you’re hankering for a taste of home as I often am, staving off the winter chill, or just looking for a quick yet satisfying meal, stir up a pot of my Onion Soup with Cocktail Onions. Its layers of flavor delivering comfort and warmth may just inspire your culinary explorations, much like the vast landscapes of Montana inspired mine.
What You’ll Need
- 6 large onions
- 1 cup of cocktail onions
- 4 cloves of garlic
- 2 tablespoons of olive oil
- 1 stick of unsalted butter
- 1 teaspoon of sugar
- 2 cups of dry white wine
- 8 cups of beef broth
- 1/2 teaspoon of dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 baguette, sliced
- 2 cups of shredded Gruyere cheese
Method
Step One
First, peel and chop the 6 large onions. Mince the 4 cloves of garlic.
Step Two
Heat the 2 tablespoons of olive oil and 1 stick of unsalted butter in a large pot over medium heat. Once the butter has melted, add the chopped onions, garlic, and 1 teaspoon of sugar. Cook until the onions are caramelized, which should take about 25 to 30 minutes. Make sure to stir occasionally to prevent burning.
Step Three
Add the cocktail onions to the caramelized onions and garlic, and cook for another 5 minutes.
Step Four
Pour in the 2 cups of dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow it to simmer for about 10 minutes, or until the wine is mostly evaporated.
Step Five
Add in the 8 cups of beef broth, 1/2 teaspoon of dried thyme, and 1 bay leaf. Season with salt and freshly ground black pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
Step Six
While the soup is simmering, preheat your oven to 350 degrees F (175 degrees C). Arrange the baguette slices on a baking sheet and toast in the oven until they’re crispy and golden, for about 15 minutes.
Step Seven
Ladle the soup into oven-safe bowls. Place one slice of the toasted baguette on top of each bowl of soup, then sprinkle 2 cups of shredded Gruyere cheese over the bread. Place the bowls on a baking sheet and broil in the oven until the cheese is bubbly and golden brown. Enjoy your Onion Soup with Cocktail Onions!
