Caramelized Beet and Sweet Onion Soup
Inspired by French onion soup and borscht, this soup is a gorgeous burgundy color and served with goat cheese toast.
- 1½ tablespoons extra-virgin olive oil
- 2 large sweet onions, very thinly sliced
- 1 large beet, peeled and cut into ¼-inch cubes
- 2 large garlic cloves, minced, plus
- 1 garlic clove, halved
- 2 teaspoons fresh thyme leaves
- 4 cups low-sodium vegetable or chicken broth*
- 1 tablespoon aged red wine vinegar
- ¾ teaspoon sea salt, or to taste
- ¾ teaspoon freshly ground black pepper
- 4 ½-inch-thick diagonal slices wholegrain baguette
- 1½ ounces goat cheese, room temperature
- Heat oil in a Dutch oven or stockpot over medium heat. Add onions and beets, and cook about 10 minutes, stirring occasionally, until onions are slightly softened. Increase heat to medium-high and cook another 15 minutes, stirring occasionally, until onions are fully softened, richly colored and have a distinct caramelized aroma.
- Add minced garlic and thyme, and sauté for 1 minute or until fragrant.
- Add broth, vinegar, salt and pepper. Increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until flavors have fully developed and beets are cooked through, about 20 minutes.
- Preheat oven to 475°F. Place baguette slices on a baking sheet and bake until lightly toasted, about 6 to 7 minutes. Remove from oven and rub toast slices with halved garlic clove. Spread goat cheese on one side of each toast slice. Ladle soup into bowls, and top each bowl with a piece of goat cheese toast. If desired, sprinkle with additional fresh thyme. Serves 4.
- If you prefer a thinner soup, add an extra cup of broth.
SERVING SIZE: 1 rounded cup soup and 1 goat cheese toast
CALORIES 184; TOTAL FAT 9g; SAT. FAT 3g; CHOL. 8mg; SODIUM 781mg; CARB. 20g; FIBER 4g; SUGARS 7g; PROTEIN 6g; POTASSIUM N/A; PHOSPHORUS N/A
Note: Nutrition information for potassium and phosphorus in low-sodium vegetable broth not available. Did not include ½ garlic clove used to wipe bread in analysis. Analysis assumed whole-grain baguette was 2½ ounces.