Lightened Onion Soup with Fresh Cheese Croutons
Preparation
25 MIN
Cooking
50 MIN
Output
4 to 6 servings

Lightened Onion Soup with Fresh Cheese Croutons

Ingredients

    Soup

  • 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

    
Croutons

  • 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

Preparation

Soup

  1. 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.
  2. 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.

Croutons

  1. Just before serving, with the rack in the highest position, preheat the oven’s broiler.
  2. Cover the bread slices with the fresh cheese and sprinkle with the Gruyère cheese. Lightly brown the cheese in the oven. Top with the arugula. Serve with the soup.