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.


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