Brie Onion Soup
Prep Time
Serves
Cooking Mode
1 tbsp unsalted butter
1 tbsp olive oil
2 large cooking onions, thinly sliced (6 cups /1 1/2 L)
¼ tsp pepper
pinch of sugar
1 tbsp finely chopped fresh thyme
½ cup dry red wine
1 pkg Compliments Reduced Sodium Beef Broth
2 baguette slices, lightly toasted
1.5 oz L’Extra Brie, cut into 4 slices
1 tbsp finely chopped fresh chives
1 tbsp unsalted butter
1 tbsp olive oil
2 large cooking onions, thinly sliced (6 cups /1 1/2 L)
¼ tsp pepper
pinch of sugar
1 tbsp finely chopped fresh thyme
½ cup dry red wine
1 pkg Compliments Reduced Sodium Beef Broth
2 baguette slices, lightly toasted
1.5 oz L’Extra Brie, cut into 4 slices
1 tbsp finely chopped fresh chives
Directions
1Heat butter and olive oil in small Dutch oven or medium saucepan set over medium-low heat. Add onions, pepper and sugar. Cook, stirring frequently, 30 to 40 min. until onions are golden brown.
2Increase heat to medium. Stir in thyme. Cook, stirring, 2 min. Slowly stir in wine; bring to a simmer. Cook 3 to 5 min. until slightly reduced. Pour in beef broth and bring to a boil. Reduce heat to medium-low. Simmer uncovered 20 to 25 min. to combine flavours.
3Place 2 oven-proof soup crocks on a baking sheet. Fill crocks 3/4 full with soup. Top each with a baguette slice, place 2 slices of cheese on each piece of bread. Broil 2 to 3 min. until cheese is melted and bubbly. Sprinkle with chives to serve.
Tips
1
Substitute red wine with white wine.
2
Cook onions to a rich brown; the darker the colour, the deeper the flavour.
3
Place leftover soup in zip topped plastic bags and freeze for up to 30 days.
Disclaimer
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Personal Note
Personal Note
