Caramelized Onion and Bread Soup with Bruleed Blue Cheese

In their book Wine Food, sommelier Dana Frank and recipe developer Andrea Slonecker pair funky, bright wines with flavorful, vegetable-forward dishes. In this vegetarian version of classic French onion soup, blue cheese and oloroso sherry bring new layers of flavor and depth. Notes of toasted nuts and fruit compote in the sherry pair well with caramelized onions, and its briny acidity cuts through the richness of the cheese.

Nutrition Information

172 Calories

40g Carbohydrates

27g Protein

477mg Potassium

5g Fiber

6g Sugar

Ingredients

4 1/2 pounds mixed onions (such as 2 large yellow onions, 2 large red onions, and 2 large sweet onions), halved and thinly sliced lengthwise (about 16 cups)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/4 cup oloroso sherry
6 cups homemade or store-bought low-sodium vegetable broth
8 thyme sprigs
1 tablespoon kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper, plus more to taste
2 teaspoons sherry vinegar
6 day-old whole-grain rustic bread slices, halved
4 ounces Stilton cheese, thoroughly chilled and thinly sliced with a wire cheese slicer or crumbled