Rustic Onion Soup

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup vermouth dry
• 1 tablespoon flour all-purpose
• 2 tablespoons thyme leaves fresh chopped
• 4 cups beef broth hot low-sodium
• 1 tablespoon olive oil 
• 2 tablespoons parmesan cheese grated
• 6 ounces shallots thinly sliced
• 2 tablespoons cup heavy whipping cream light sour
• 2 teaspoons worcestershire sauce 
• 2 pounds onions red yellow thinly sliced

Equipment

• bowl
• frying pan
• ladle
• pot
• measuring cup

Directions

1. Heat oil in a 4-quart pot over moderate heat.
2. Add the next 4 ingredients (through thyme); cover. Cook, stirring occasionally, about 16 minutes or until the onions begin to color.
3. Uncover and cook, stirring, 10 minutes or until onions are golden.
4. Stir in flour; cook for 2 minutes.
5. Pour vermouth carefully into pan from measuring cup, scraping browned bits from bottom of pan. Cook 2 minutes more or until liquid is almost gone.
6. Add broth, 2 cups water, Worcestershire, and Parmesan cheese. Bring to a simmer; cook 20 minutes.
7. Remove bay leaf, and ladle soup into bowls. Top each with sour cream and sprinkle of black pepper.
8. Serve.
9. Time-saver alert! Make a double batch of this soup and freeze in an airtight container for up to three months. Just thaw, heat, and serve for a last-minute dinner.