Monday, April 1, 2013

Caramelized Onion and Broccoli Soup

Caramelized Onion and Broccoli Soup
(Ladies Home Journal 2013)

***Susan's Note:  I used broken lasagna noodles for the pasta, as that was all I had, and grated Babybel cheese on top.  This is delicious, like a French Onion Soup with broccoli.****

Prep   20 minsStart to Finish   50 mins


  • 1/4 pound dry pasta, such as ditalini
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cups diced yellow onion
  • 2 tablespoons dry sherry
  • 1 head broccoli, cut into very small florets
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 4 cups beef broth
  • Swiss cheese slices
  • Cracked black pepper


1. Cook pasta in salted water until tender. Drain and set aside. In a 6-qt pot or Dutch oven melt butter and olive oil over medium-high heat. Add onions and cook until translucent, 5 min. Reduce heat to medium low and continue cooking onions, stirring occasionally, until golden brown and caramelized, about 15 min.
2. Increase heat to high and stir in sherry; cook 1 min. Add broccoli, bay leaves, salt, broth, and 1 cup water. Bring to a simmer and cook until broccoli is just tender, about 10 min. Add pasta and pepper to taste; spoon into bowls, then top each bowl with a slice of cheese.