- 2-5 TBS. olive oil, just enough to coat bottom of a heavy stock pot
- 2-3 TBS. butter
- 5 red onions, sliced thin
- 5 brown onions, sliced thin
- 3/4 cup Marsala wine
- 1/3 cup balsamic vinegar
- 1-2 TBS. fresh thyme, chopped fine
- 1 jar Better Than Bouillon (this recipe called for vegetable)
- 4 quarts water, more if needed
- black pepper, to taste
- cayenne, to taste
- baguette, sliced thin
- grated Gruyere cheese
This is how they look after 1/2 hour. At this point you can stir them every 15 minutes.
Here they are after about an hour. Now you can stir every 10 minutes.
And finally, here they are when they’re done. It took almost an hour and an half. During the last half hour stir every 5 minutes to scrape up all the browned bits on the bottom of the pot.
When they’re nice and brown add the Marsala wine and deglaze.
Next stir in the balsamic. Cook for about a minute.
Add finely chopped thyme.
Mix the bouillon with 1 quart of water then add to pot. Add remaining 3 quarts of water. Depending on your taste, you can add more water.
Cook over medium heat until all the flavors blend–at least an hour. Taste occasionally and add pepper and cayenne if you want a little kick at the end.
To finish–toast two slices of a baguette per serving. Ladle soup into oven-proof bowls. Top with toasted baguette and grated Gruyere cheese and put in center of oven and BROIL until cheese is melted and browned.
Be careful when you serve it because the bowl will be hot…and oh so delicious! This is a great way to start the weekend or end a long day at work!
As it often the case with soup, it’s even better the next day. If needed, add a little water and enjoy it all over again.