Onion and Danish Havarti Soup

1. 1

   Position the oven racks so that they are evenly spaced.

2. 2

   Preheat the oven to convection roast at 350F.

3. 3

   Place a heavy, shallow roasting pan in the oven and add the butter; when the butter is melted add the onions and toss to coat with the butter.

4. 4

   Sprinkle with salt and spread the onions in an even layer.

5. 5

   Roast, uncovered, for 20 to 25 minutes, until the onions are very tender and caramelized around the edges.

6. 6

   Stir them several times during the cooking.

7. 7

   Transfer the onions to a deep soup pot.

8. 8

   Pour the wine into the roasting pan and scrape up the browned bits.

9. 9

   Pour the wine into the pot with the onions and add the chicken broth, pepper, and nutmeg.

10. 10

    Heat to a simmer and cook for 15 minutes.

11. 11

    Ladle the hot soup into bowls and top with Havarti.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.