Caramelized onions not only make a great base for various types of soup, they make a great soup on their own. Top each bowl with cheese toast and you’ve got yourself a meal.
Sun Oven French Onion Soup
For the soup:
1/4 cup olive oil
4 sweet onions (such as Vidalia), thinly sliced
6 cups vegetable broth
Salt and pepper to taste
For the cheese toasts:
6 slices crusty French bread cut 1/2-inch thick
6 ounces fontina or white cheddar cheese, shredded
Set Sun Oven out to preheat.
Combine the oil and onions in a large pot. Cover and cook in the Sun Oven until the onions are very soft and golden brown, at least 2 hours. Add the broth, replace the lid and continue cooking until hot, about 4o minutes. In the meantime prepare the cheese toasts.
Preheat the broiler. Arrange the bread slices on a baking sheet and top with the cheese. Broil until the cheese melts. Season the soup with salt and pepper, ladle it into bowls, and top with cheese toasts.
Makes 6 servings.