ONION SOUP WITH CHEESE TOASTS

Onion Soup with Cheese Toasts image

Yield serves 8

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons olive oil
4 pounds onions (about 8 medium), halved and thinly sliced
4 garlic cloves, thinly sliced
Coarse salt and ground pepper
1/2 cup port or Marsala wine
2 cans (14.5 ounces each) low-sodium beef broth
2 cans (14.5 ounces each) low-sodium chicken broth
2 cups water, plus more if needed
Cheese Toasts (recipe follows)

Steps:

In a 5-quart Dutch oven or other heavy pot, heat butter and oil over medium. Add onions and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.
Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, 25 to 30 minutes more. (If bottom of pot gets too dry, add about 1/4 cup water and scrape up browned bits with a wooden spoon.)
Add port and cook until syrupy, 2 to 3 minutes. Stir in both broths and 2 cups water, season with salt and pepper, and bring to a simmer. Cook 20 minutes. To serve, divide among eight bowls and top each with a cheese toast.
Freezing Soup
Let soup cool completely, then pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator and reheat over low.
Nutrition Information
(Per Serving)
Calories: 261
Fat: 11.6g (5.2g Saturated Fat)
Protein: 10.9g
Carbohydrates: 26.1g
Fiber: 3.7g