2 pounds white onions
1 tablespoon butter
4 1/2 cups low sodium beef broth
1/2 cup dry white wine (or additional broth)
1 teaspoon dried thyme
1 teaspoon brown sugar
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
Parmesan cheese (optional)
Method:
- Thinly slice onion and saute in melted butter in a large stock pot over medium heat for 10 minutes until soft and caramelized. Add broth and remaining ingredients, simmer uncovered for 30 minutes until onions are very soft.
- Puree soup in blender in batches, then return to pot, heat through and serve with Parmesan cheese.
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