Ingredients:
3 Tbsps
butter, divided
6 medium
onions, sliced
2 tsps
brown sugar
3/4 tsp
salt, divided
1/2 tsp
ground black pepper
1 Tbsp
fresh thyme, finely chopped
1 Tbsp
all purpose flour
1 Tbsp
tomato paste
1 cup
dry white wine
2
bay leaves
6 cups
low sodium beef broth
1 Tbsp
apple cider vinegar
1 Tbsp
fresh chives, finely chopped
6 oz
No Yolks® Dumplings
3 slices
sourdough bread, toasted and sliced
3 cups
shredded Gruyere cheese
Directions:
1. Melt 2 tablespoons of butter in Dutch oven or large saucepan set over medium-high heat. Add onion (about 10 cups), 2 tablespoons water, 1/2 teaspoon salt and the pepper. Cook covered, stirring regularly for 5 to 7 minutes or until tender. Add sugar and remaining butter and cook for 7 to 10 minutes, or until deep golden and caramelized.
2. Decrease heat to medium. Sprinkle thyme and flour over top. Cook, stirring, for 2 minutes. Add tomato paste. Cook for 1 minute. Slowly stir in white wine and bay leaves. Bring to a boil and simmer for 3 to 4 minutes.
3. Pour in beef broth and 1 cup water; bring to a simmer. Add noodles and simmer for 10 minutes or until mixture is very fragrant and noodles are tender. Remove bay leaves.
4. Stir in vinegar, chives and remaining salt into soup.
5. Place six (6 oz.) oven-proof crocks or ramekins on a baking sheet.
6. Ladle soup evenly into crocks, about three-quarters full. Top each with toasted bread and sprinkle evenly with cheese. Broil for 2 minutes, or until cheese melts and bubbles.
Serves 6
Made with:
