Divina Caramelized Onion Jam adds rich flavor to this comforting onion soup. Topped with toasted bread and melted Gruyère and provolone, it’s a cozy classic that’s perfect for chilly nights and fall evenings.
INGREDIENTS
3 large onions, thinly sliced
4 cloves garlic, minced
4 tbsp olive oil
3/4 c Divina Caramelized Onion Jam
5 c your favorite stock (beef, chicken or vegetable)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 loaf French bread, cut into 1-inch slices and toasted
4 to 6 oz Gruyère and provolone cheese, grated
INSTRUCTIONS
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the garlic and sauté until the edges are lightly golden.
- Add the onions and cook for about 15 minutes, stirring occasionally, until softened and lightly browned.
- Reduce the heat to low and continue cooking for 30 to 40 minutes, stirring occasionally, until the onions are deep golden brown and caramelized.
- Stir in the Caramelized Onion Jam, stock, salt and pepper. Bring to a boil.
- Reduce heat to low and simmer for 20 to 25 minutes.
- Ladle the soup into 4 oven-safe bowls. Top each with toasted bread and grated cheese.
- Broil for 2 to 3 minutes, or until the cheese is melted, bubbly and lightly browned.
