Rustic Onion Soup

Rustic Onion Soup

Ingredents:
1 tbsp Olive Oil
2 lbs Red and Yellow Onions, thinly sliced
6 oz Shallot, thinly sliced
1 Bay Leaf
2 tbsp Chopped fresh Thyme
1 tbsp All-Purpose Flour
1/3 C Dry Vermouth
4 C Low-sodium Beef Broth, Hot
2 tsp Worcestershine Sauce
2 tbsp Grated Parmesan Cheese
2 tbsp Light Sour Cream
1/4 tsp Freshly Ground Black Pepper

Directions:
1. Heat oil in 4-qt pot over moderate heat. Add the next 4 ingredents (through thyme); Cover. Cook, stirring occasionally, about 16 min or until the onions begin to color.
2. Uncover and cook, stirring, 10 min or until onions are golden.
3. Stir in flour; cook 2 min. Pour vermouth carefully into pan from measuring cup, scraping browned bits from bottom of pan. Cook 2 min more or until liquid is almost gone. Add broth, 2 cup water, worcestershire, and parmesan cheese. Bring to a simmer; cook 20 min.
4. Remove bay leaf, and ladle soup into bowls. Top each with sour cream and a sprinkle of black pepper. Serve.