1n a 12 inch non stick frying pan, cook the onions with the oil over medium low heat until they are a deep golden brown. Stir often and keep an eye on the onions, it will take about 45 minutes to get the onions nice and caramelized.
2After the onions are nice and deep brown, transfer them to a pot with 4 cups of water, 1 sprig of thyme, and 1 can of beef broth. Bring to a boil then reduce heat and simmer for 30 minutes. Slice your French (or Freedom) bread in thick slices and toast the bread in a 450 degree oven until lightly toasted. Leave the oven on because you’ll be baking that soup in there soon enough.
3Get some oven proof bowls and place them on a baking sheet (this will make it easier to transfer the soup into and out of the oven) and fill the bowls ¾ full with the soup. Place your now toasted French (or Freedom) bread on top of the soup, pressing it slightly down into the liquid. Top with the shredded cheese. Bake the soup in the oven until the cheese is bubbling and starting to brown.
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor.
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt). Read more.
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper. Read more.
Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too). Read more.