Onion Soup With Muenster Cheese
Note: Adapted from Martha Stewart magazine, Oct. 2011.
• 2 tbsp. olive oil
• 2 lb. yellow onions, peeled, thinly sliced into half circles
• 1/4 tsp. salt
• Freshly ground black pepper
• 1/2 c. sherry
• 8 c. fat-free, low-sodium beef or vegetable broth
• 4 sprigs fresh thyme
• 1/4 c. Port wine, optional
• 1/2 French baguette, sliced 1/4-in. thick
• 1 garlic clove, cut in half
• 6 slices (about 1 oz. each) Muenster cheese
In a large pot or Dutch oven, heat the oil over medium heat. Add onions and cook, stirring occasionally, until dark golden and caramelized, 30 to 40 minutes. Season with salt and pepper. Add the sherry and bring to a boil over medium-high heat; continue boiling until the sherry is reduced by half.
Add the broth and thyme. Bring to a boil; reduce heat and simmer until onions are very soft, about 30 minutes. Stir in port, if using.
Meanwhile, heat broiler in oven, placing rack in middle. Place the bread slices on a baking sheet and broil until lightly toasted. Remove from the broiler and rub the cut side of the garlic on the slices.
When the soup is done, turn the broiler back on and ladle the soup into 6-ounce ramekins. Top each with a toasted baguette slice or two. Drape cheese on top of bread so it hangs over the edge of the ramekin slightly. Place ramekins on a rimmed baking sheet and broil until cheese is browned in spots, about 2 minutes. Remove from the broiler and serve immediately.
Nutrition information per serving:
Calories 243 Fat 11 g Sodium 789 mg
Carbohydrates 20 g Saturated fat 5 g
Protein 11 g Cholesterol 20 mg Dietary fiber 2 g