Bowl Of Soup Recipe

Caramelize onions

In a medium heavy-bottomed saucepan, heat butter and olive oil over medium. Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, until onions soften and begin to brown, about 15 minutes. Sprinkle the sugar over onions to encourage caramelization and continue cooking, stirring occasionally, until deep golden brown, about 10–15 more minutes (total 25–30 minutes).

Add flour and deglaze

Sprinkle the tablespoon of flour over the onions, stir and cook 1 minute to remove raw flour taste. Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, about 2–3 minutes.

Simmer with stock

Add the beef (or vegetable) stock, fresh thyme sprigs, and bay leaf. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 10 minutes to meld flavors. Season with salt and freshly ground black pepper. Remove and discard thyme stems and bay leaf before serving.

Prepare vegetables: while onions are caramelizing, dice carrot, celery and zucchini. Once the stock has been added and simmering (from previous section), add diced carrot and celery first and simmer 5 minutes to soften.

Add tomatoes, zucchini and beans: stir in the canned diced tomatoes with their juices, the diced zucchini and the rinsed cannellini beans. Simmer another 5–7 minutes until zucchini is tender but not mushy.

Finish with pasta and greens: add the cooked small pasta and chopped spinach to the pot, stir until spinach wilts and pasta is heated through, about 1–2 minutes. Taste and adjust seasoning with salt and pepper.

Assemble bowls: ladle the combined soup into two ovenproof bowls, leaving room at the top. Place one toasted baguette slice on top of each bowl, sprinkle about 1/4 cup Gruyère over each slice (reserve a little for sprinkling) and a light dusting of Parmesan if using.

Melt cheese: place the bowls on a baking sheet and broil in the oven on high until the cheese is bubbly and golden, about 2–4 minutes (watch carefully to prevent burning). Alternatively, melt the cheese under a hot salamander or with a kitchen torch.

Garnish and serve: remove carefully from oven (bowls will be hot). Sprinkle with chopped parsley, additional cracked black pepper, and serve immediately.