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Categories:
onions grapeseed oil kosher salt white pepper garlic low-sodium thyme red wine vinegar baguette olive oil Gruyere
Viewed: 47 - Published at: 8 years agoIngredients
- 6 large onions, halved and sliced crosswise (6 1/2 cups)
- 1 1/2 Tbs. grapeseed oil
- 1 tsp. kosher salt
- 1/2 tsp. white pepper
- 3 cloves garlic, minced (1 Tbs.)
- 4 cups low-sodium vegetable broth
- 1 Tbs. chopped fresh thyme
- 1 1/2 tsp. red wine vinegar
- 18 1/4-inch-thick slices baguette
- 2 tsp. olive oil
- 3/4 cup grated Gruyere or Swiss cheese
Method
- Preheat broiler.
- Spray broiler tray with cooking spray.
- Spread onions on broiler tray.
- Drizzle with grapeseed oil, and sprinkle with salt and white pepper.
- Broil 10 minutes, stir, then broil 10 minutes more, or until onions begin to brown.
- Stir in garlic.
- Broil 2 minutes more.
- (Some onions will be slightly charred.)
- Transfer onions to pot, and cover with broth and 2 cups water.
- Bring to boil, stir in thyme and vinegar, reduce heat to medium-low, and simmer 10 minutes.
- Meanwhile, arrange baguette slices in single layer on broiler tray lined with foil.
- Drizzle with olive oil, and season with salt and pepper, if desired.
- Sprinkle each slice with 2 tsp.
- grated cheese.
- Broil 2 minutes, or until cheese has melted and toast begins to brown.
- Ladle soup into 4 bowls.
- Float 3 toasts in each bowl.
