Ingredients
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4 Large Sweet Onions
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8 Cups Beef Broth
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6 Ounces Crostinis or CroutonsHomemade is best but you can purchase these from the store if you want to make the dish more quickly
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8 Ounces Shredded Swiss Cheese
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Optional
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2 Teaspoons Beef Broth Base
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8 Cups Veggie BrothUse veggie broth for a vegetarian version of the soup
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2 Teaspoons Veggie Stock BaseUse Veggie base for a vegetarian version of the soup
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1 Tablespoon Chopped Scallion or Chives
Directions
If you would like to make this recipe vegetarian, switch the beef broth for veggie broth and the beef stock base for veggie stock base.
- Prepare the Ingredients: Peel the onions and remove the two ends. Slice the onions in half from top to bottom and slice into very thin strips (julienne). It is best to slice the onions lengthwise, from top to bottom. Shred the cheese and make the croutons if needed.
- Caramelize the Onions: In a large, heavy-bottomed pot add a small amount of oil and add in all of the onions. Turn on the heat to medium-low and slowly cook the onions while stirring frequently. This process can take anywhere from 20-40 minutes depending on your stove but you need to stir the onions often to ensure they don’t burn. The final product should be very soft slices of onion that have turned a light to medium brown color. There should be no burned pieces of onion. If you do burn some of the onion, remove it with a fork or spoon but be aware that it may affect the final flavor of the soup.
- Finish the Soup: Once the onions have caramelized, add in the beef broth or veggie broth and stir. Simmer for 15 minutes. Taste the soup and add salt as desired. At this point, you can also add in a small amount of beef broth base or veggie broth base if the soup seems too watered down.
- Serve: Turn your oven onto broil. Place one small pile per person of either the crostinis or the croutons onto a baking sheet covered in parchment paper. Place 2 ounces of shredded cheese on top then place the pan into the oven under the heat. Let broil for 2-4 minutes until the cheese is bubbly and melted. Ladle each serving of soup into large bowls then remove the croutons from the oven and scoop each pile onto a serving of the soup. Top with chopped chive or scallion as an optional garnish.
Meal Prep Tip:
This recipe can be served for up to 5 days after it is prepared. Store the croutons and cheese separately. Heat the soup up then toast the croutons and cheese just before serving. You can also freeze the prepared soup (excluding the croutons and cheese) for up to 6 months.
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