Lightened Onion Soup with Fresh Cheese Croutons
Lightened Onion Soup with Fresh Cheese Croutons
Ingredients
- 4 cups (1 litre) thinly sliced yellow onions
- 4 cups (1 litre) thinly sliced Vidalia sweet onions
- 2 tablespoons (30 ml) olive oil
- 1/2 cup (125 ml) sherry
- 3 cups (750 ml) chicken broth
- 2 cups (500 ml) beef broth
- 2 sprigs fresh thyme
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 tablespoon (15 ml) Balsamic vinegar
- Salt and pepper
- 4 slices country bread loaf, toasted
- 1/2 cup (125 ml) fresh Damablanc cheese or plain Greek yogurt
- 1/4 cup (60 ml) grated Gruyère cheese
- 2 cups (500 ml) baby arugula
Instructions
- In a large non-stick pan, sauté the onions in the oil over medium heat for about 30 minutes or until well caramelized. Add oil, if needed. Season with salt and pepper.
- Deglaze with the sherry. Add the broth, thyme, Worcestershire sauce, and vinegar. Bring to a boil and simmer gently for about 15 minutes. Remove the thyme sprigs. Add broth, if needed. Adjust the seasoning.
Lightened Onion Soup with Fresh Cheese Croutons