French Onion Soup Tartines
French onion soup gets its full-bodied taste from slow-cooked, caramelized onions. Using 3 types of onions creates a rich, balanced flavor, but the recipe will work with any combination or just one variety if the market is sold out before your shopping trip. Serve with a green salad.
- 2 Tbs olive oil, divided
- 1 medium sweet onion, quartered and sliced
- 1 medium red onions, quartered and sliced
- 3 small yellow onions, peeled and cut into 1/8 inch thick slices
- 2 Tbs dry white wine
- 2 cups low-sodium vegetable broth
- 1/2 tsp honey
- 1 spring fresh thyme
- 4 large slices country bread
- 2 oz grated Comte or Emmental, or Gruyere cheese (1/2 cup)
- Heat 1 Tbs oil in saucepan over medium heat. Add sweet onion and red onion, cover, and cook 15-20 minutes or until onions begin to brown.
- Heat remaining 1 Tbs oil in a large skillet over medium heat. Add yellow onion slices, and cook 5 minutes on each side, or until browned. Transfer to paper-towel-lined plate. Set aside the prettiest 12 yellow onion slices.
- Chop remaining yellow onions, and add to sweet and red onions. Cook uncovered for 5 minutes, or until brown. Add wine, and cook 1 to 2 minutes or until most liquid has evaporated. Stir in broth, honey, and thyme. Season and salt, if desired. Partially cover, and simmer 10 to 20 minutes, or until most liquid has evaporated.
- Preheat oven to broil. place bread slices on baking sheet. Spread 1/4 cup cooked onion mixture on each slice of bread. Top with grated cheese. Lay 3 reserved sautéed onion slices on top of each tartine. Broil 2 to 3 minutes, or until cheese begins to bubble and brown.
Per Tartine – 227 Cal; 8g protein, 12g fat, 35g carbs, 13 mg cholesterol, 332 mg sodium, 4g fiber, 11g sugar
Courtesy of Vegetarian Times Special Farmers Market Cookbook