White wine and vermouth bring slight acidity, while thyme gives an earthy flavor.
The thick, cheesy slices of whole-wheat bread soak up the delicious broth.
Stir in yellow onions and sweet onions; cook, stirring occasionally, until softened, about 5 minutes.
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf
Continue to cook, stirring often, for 10 minutes.
Continue to cook, stirring often, until the onions deepen in color, about 10 minutes more.
Stir in wine and vermouth, scraping the brown bits from the bottom of the pot.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf
Cook, stirring often, until the liquid has evaporated, about 5 minutes.
Stir in flour until the onions are coated, about 1 minute.
Reduce heat to medium-low; simmer until slightly reduced and thickened, about 20 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf
Meanwhile, preheat oven to 400F.
Place 6 ovenproof bowls on a rimmed baking sheet.
Stir chives and parsley into the soup; remove and discard bay leaf.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf
Divide the soup among the prepared bowls.
Place 1 toast slice on top of each bowl; sprinkle each with 2 1/2 tablespoons cheese.
Bake until the cheese melts and is slightly browned, about 5 minutes.
Garnish with additional chives and parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
