Prep time: 10 minutes
Cook time: 90 minutes
Total time: 1 hour, 40 minutes
Yield: about 10 cups of soup
- 4 large or 2 very large sweet onions (Vidallia preferred, if you can find them)
- 1 tbsp olive oil
- 8 cups vegetable broth (that's 4 cans or 2 boxes)
- 1/4 cup dry white wine
- 1-2 tbsp Worcestershire sauce (start with one, then add the second after cooking if needed)
- 1 tbsp fresh thyme leaves
- Salt, to taste
Optional, but highly recommended:
- Crusty bread, like a baguette
- Grated gruyere or swiss cheese
- Slice the onions into thin strips.
- Add olive oil and onions to a large soup pot and heat over medium high heat
- Cook the onions, stirring occasionally to prevent burning, until they are cooked down and translucent, starting to turn brown. This takes about 20-30 minutes.
- Add the broth, wine, thyme, and one tablespoon of the Worcestershire.
- Stir to combine, then reduce heat, cover, and simmer soup for about an hour.
- Add salt and second tablespoon of Worcestershire to taste
- If desired, slice the crusty bread, top with grated cheese, and broil in the oven for 10-15 minutes, or until bread is toasted and cheese is melty and browning.