Soupe À l'Oignon Gratinée

Preparation time: 10 minutes

Cook time: 35 minutes

Nutrition facts (per serving): 167 cal (18g fat, 7g protein, 3g fiber)

This soup is everything I was seeking. The cheese, fish sauce, and rustic bread make a complete package for a health enthusiast like me.

Ingredients (6 servings)

6 tablespoons butter

3 pounds yellow onions, sliced

1/2 cup dry sherry

2 quarts chicken stock

2 sprigs thyme

1 bay leaf

1 teaspoon Asian fish sauce

1 teaspoon apple vinegar

8 slices rustic bread, toasted

1 garlic clove

1-pound Gruyère cheese, grated

Freshly minced chives, for garnish

Salt and black pepper, to taste

Preparation

In a large suitable saucepan, melt the butter over medium-high heat until foaming. Toss in the onions and sauté for 8 minutes. Lower the heat to medium-low and sauté for 1 hour or more until brown. Add 1 tablespoon water every 10 minutes and scrape up browned bits, and continue cooking. Season with salt and black pepper. Stir in sherry and bring to a simmer for 3 minutes. Add the stock, bay leaf, and thyme, raise heat to medium-high and bring to a simmer. Lower the heat and simmer for 20 minutes.

Add the fish sauce, salt, and black pepper. Discard the bay leaf and thyme sprigs. Preheat the broiler and adjust the rack to the top position. Butter rub the toasts with the garlic clove. Add a small amount of broth at the bottom of 4 serving bowls, and then top it with half the toasts. Add grated cheese, soup, and onions on top to fill the bowls. Place the remaining 4 toasts in the bowls. Garnish with the remaining cheese and set the bowls in a rimmed baking sheet. Broil them until the cheese is melted and brown. Top with chives and serve.