ONION SOUP WITH MUENSTER CHEESE

ONION SOUP WITH MUENSTER CHEESE image

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds yellow onions, peeled, thinly sliced
¼ teaspoon salt
Freshly ground black pepper
½ cup sherry
8 cups fat-free, lower sodium beef or vegetable broth
4 sprigs thyme
¼ cup port wine, optional
½ French baguette, sliced ¼- inch thick
1 clove garlic, cut in half
6 slices (about 1-ounce each) Muenster or Morbier cheese

Steps:

In a large pot or Dutch oven with tight-fitting lid, heat oil over medium heat. Add onions and cook, stirring occasionally, until dark golden and caramelized, 30 to 40 minutes. Season with salt and pepper. Add the sherry and bring to a boil over medium-high heat; continue boiling until reduced by half. Add the broth and thyme. Bring to a boil; reduce heat and simmer until onions are very soft, about 30 minutes. Stir in port, if using. Meanwhile, heat broiler with rack in middle. Place the bread slices on a baking sheet and broil until lightly toasted. Remove from the broiler and rub the cut side of the garlic on the slices. When the soup is done, turn the broiler back on and ladle the soup into 6-ounce ramekins. Top each with a toasted baguette slice or two. Drape cheese on top of bread so it hangs over the edge of the ramekin slightly. Place ramekins on a rimmed baking sheet and broil until cheese is browned in spots, about 2 minutes. Remove from the broiler and serve immediately.