New England Onion Soup
Transport your taste buds to the cozy charm of New England with this hearty New England Onion Soup, a delightful twist on the classic French onion soup. Featuring caramelized yellow onions infused with the distinct sweetness of apple cider and the depth of dry white wine, this soup boasts a richly layered broth made from a blend of beef and chicken stock. Fresh thyme and a bay leaf lend aromatic sophistication, while the crowning touch comes from oven-toasted baguette slices blanketed in a luscious combination of sharp cheddar and Gruyère cheese, melted to golden perfection under the broiler. Ideal for chilly evenings, this comforting soup is both rustic and refined, making it a must-try for lovers of soul-warming, cheese-topped recipes. Optimize your next cozy dinner experience by bringing New England flavor to your table.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 1 cup dry white wine
- 1 cup apple cider
- 4 cups beef broth
- 2 cups low-sodium chicken stock
- 4 pieces fresh thyme sprigs
- 1 piece bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 8 pieces baguette slices
- 1.5 cups sharp cheddar cheese, grated
- 1 cup Gruyère cheese, grated
Instructions
In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the sliced onions and stir to coat them evenly with the fat. Cook for 20-25 minutes, stirring occasionally, until the onions are soft and golden brown. Sprinkle with sugar to help with caramelization and cook for an additional 5 minutes.
Deglaze the pot by adding the white wine and apple cider. Stir, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
Pour in the beef broth and chicken stock, and add the thyme sprigs, bay leaf, salt, and pepper. Bring the soup to a gentle simmer, cover partially with a lid, and cook for 30 minutes.
While the soup simmers, preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and toast them in the oven for about 8-10 minutes, flipping halfway through, until golden and crisp.
When the soup is ready, discard the thyme sprigs and bay leaf. Adjust seasoning with additional salt and pepper if needed.
Preheat your broiler to high. Ladle the soup into oven-safe bowls or crocks and place one or two toasted baguette slices over the surface of the soup in each bowl.
Combine the grated cheddar and Gruyère cheeses in a bowl. Generously sprinkle the cheese mixture over the baguette slices in each bowl.
Place the bowls on a baking sheet and broil for 2-4 minutes, or until the cheese is melted, bubbly, and slightly golden. Keep a close eye to prevent burning.
Carefully remove the bowls from the oven and let them cool for 2-3 minutes before serving. Enjoy your warm, comforting New England Onion Soup!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 12.6 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 442 mg | 34% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 589 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
