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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness. Ingredients:
2 cups reduced-sodium chicken broth |
2 cups water |
2 whole star anise |
6 black peppercorns |
2 pounds red onions, cut into 1/2-inch wedges |
3 tablespoons olive oil |
1/2 cup dry red wine |
4 (1-inch-thick) slices of baguette |
2 cups coarsely grated manchego or gruyère (6 to 7 ounces) |
Directions:
1. Bring broth, water, spices, and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes.
2. Meanwhile, cook onions in oil with 1/4 teaspoon salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 tablespoons, about 1 minute.
3. Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.
4. Preheat broiler.
5. Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.
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