What could be better on a cold winter's day than hot onion soup? Carmelized Vidalia onions provide a savory sweet flavor, which is enhanced by splashes of sherry and balsamic vinegar. Garlic, soy sauce and crushed red pepper impart a tangy bite to this delicious soup.
5 pounds Vidalia or other sweet onion, thinly sliced
1 teaspoon dried thyme
1/4 teaspoon crushed red chile flakes
4 cups vegetable stock or water
2 tablespoons reduced-sodium natural soy sauce, (wheat-free, if desired)
1/4 cup balsamic vinegar
2 tablespoons vegetarian Worcestershire sauce
1 1/2 tablespoon sugar
1/3 cup dry sherry
Heat garlic and oil together in a large pot over medium heat. Cook, stirring occasionally, until lightly browned. Add onions, thyme and pepper flakes and cook, stirring occasionally, until onions are thoroughly caramelized, about 15 minutes. Add stock or water, soy sauce, vinegar, Worcestershire sauce and sugar and bring to a boil. Reduce to a simmer, cover and cook for about 30 minutes. Uncover and cook for 15 minutes more, stirring occasionally. Add sherry and simmer for 5 minutes more. Ladle into bowls and serve.
Per Serving:140 calories (30 from fat), 3g total fat, 480mg sodium, 27g carbohydrates, (4 g dietary fiber, 12g sugar), 3g protein.
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