Dinner Tonight: Onion Soup Recipe

1. 1

   Peel the onions and slice very thinly.

2. 2

   Pour the oil and the butter in a large pot and turn the heat to medium.

3. 3

   Toss all the sliced onions in and cook until they have slowly reduced to 20 percent of their original size.

4. 4

   Increase the heat to high. While stirring every 30 seconds or so, cook until the onions begin to slightly brown.

5. 5

   Sprinkle the flour onto the onions. Continue to stir and cook for 3 to 5 minutes more, until flour is incorporated.

6. 6

   Deglaze the pan with the red wine. Stir to dislodge any browned bits at the bottom of the pot and then add the beef stock.

7. 7

   Reduce the heat to medium, drop in the thyme, and simmer for 10 minutes or so. Shred the cheese atop the soup and serve up.

* Per serving · 4 servings · Values may vary.

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