Is there a more lucious, umami packed soup?
4 large Vidalia or Candy onions
1/2 teaspoon raw sugar
1 cup red wine
3 cups beef stock
3 cups vegetable stock
3 sprigs fresh Thyme, leaves removed and stim discarded
1 teaspoon Spanish Paprika
1/4 to 1/2 teaspoon Garlic Powder
1 cup Fontina cheese, shredded
6 oversized toasted pumpernickel croutons, or bread of choice
2 tablespoons EVOO
Salt and Pepper
In a dutch oven or large soup pot, heat the olive oil until it’s shimmering over medium heat. Add in the onions, sugar, salt, and pepper. Saute the onions until they are translucent, then reduce heat to the lowest setting. Continue cooking the onions until they are a deep golden brown for about 30 to 45 minutes, stirring occasionally to keep them from burning. Once the onions have caramelized, deglaze with the one cup of wine stirring all the fond from the bottom of the pan. Add the paprika and garlic powder and simmer until the wine has completely reduced, about 15 minutes. Once the wine has reduced, add in the six cups of stock and fresh thyme. Continue to cook an additional 20 to 30 minutes until the soup has reduced and thickened a bit. Once finished, turn off the heat and adjust seasoning as needed.
Turn the oven broiler on. Ladle the soup into oven safe bowls or ramekins. Place the bowls on a baking sheet and top each of the soup bowls with pumpernickel croutons and a generous portion of the shredded Fontina cheese. Place in the oven and broil until the cheese is melted and slightly golden. Garnish with additional thyme, if desired. Serve immediately.