Quick Onion Soup

Ingredients

2 tablespoons Butter (optional)

1 tablespoon Olive Oil (3 tablespoons for vegan version)

5 Medium Onions, thinly sliced

6 cloves Garlic, thinly sliced

1 teaspoon Sugar

2 cups Dry White Wine

5 quarts Chicken Broth (or miso for vegetarian version)

1/2 teaspoon Thyme

Salt, to taste

White Pepper, to taste

Toast with melted gruyere cheese, to accompany

Preparation

Peel and thinly slice onion.

Peel and thinly slice garlic.

Melt butter in large stock pot over medium-high heat.

Add olive oil to avoid burning.

Add sliced onions and begin the process of carmelizing onions. Carmelizing the onions to the deep carmel color necessary to obtain depth of flavor can be time-consuming. Add 1 teaspoon of sugar to the onions to speed the process of carmelizing

Add garlic once onions have begun to carmelize. (Adding onion too early could risk burning and adding an unpleasant bitterness to your soup.)

Slowly add 1-2 cups of dry white wine to continue depth of carmelization.

Add stock once onions reach a pleasant, caramel color.

Add thyme.

Cook at a lowl simmer for at least 1 hour, or as long as you care to wait.

Enjoy with toasts topped with melted gruyere.

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About

The deep satisfying sweet-umaminess of French Onion Soup is a favorite enjoyed by most. But the time it takes to make this from scratch the traditional way is often too long for most. I created this quick version for those times when a warm bowl of antibiotics is needed for someone feeling under the weather or when a warm bowl of soup sounds good on a cool day.