- 1/4 cup unsalted butter
- 2 pounds yellow onions, finely sliced
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1 1/2 cups dry red wine or burgundy
- 2 bay leaves
- 4 cups vegetable stock
- Swiss or Gyuyere cheese, grated
1. Melt the butter in a pot over high heat. Add the onions and mix well to coat. Cover and let cook for 15 to 30 minutes.
2. Combine the soy sauce, balsamic vinegar, and red wine, and set aside.
3. When the onions begin to stick to the bottom of the pot, have turned a dark golden brown, and begin to smell sweeter, add the bay leaves and the soy mixture. Scrape the bottom of the pot to deglaze. Mix well. Cover and reduce heat to medium. Cook for 5 more minutes.
4. Add the stock to the onion mixture, mix well, cover, and bring to a simmer.
5. To serve, ladle the soup into ovenproof bowls and cover them with croutons and a nice layer of cheese. Place bowls under the broiler and broil until the cheese forms a nice golden-brown crust.
from S.O.U.P.S.: Seattle's Own Undeniably Perfect Soups
1 hour prep time