Onion Soup with White Wine and Parmesan Toasts

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

French onion soup with gobs of gooey cheese used to be the height of sophistication. Not anymore. Our version is lighter yet even more flavorful. Naturally sweet onions, which are slowly cooked until caramelized, produce a mahogany-brown soup when simmered in beef broth. For a golden hue, use a combination of beef and chicken broth.

Ingredients

  • 4 cups chopped sweet onions (about pounds)
  • 1 tablespoon olive oil</

Method

  1. Combine the onions, oil, and water in a large wide saucepan, preferably nonstick, and cook over medium-high heat until onions are coated with oil, about 1 minute. Cover and cook over low heat until onions are very tender, about 10 minutes. Uncover and continue cooking until onions turn a rich golden brown, about 10 minutes. Stir in garlic and cook, stirring occasionally,