Cooking the onions for this hearty soup requires less tending in the convection oven than in a saucepan and the aroma is just as wonderful!

　　

Ingredients

makes 6 servings

　　3 tablespoons butter

　　6 large onions, thinly sliced

　　1/2 teaspoon salt

　　1 1/2 cups white wine

　　8 cups chicken broth

　　1/4 teaspoon freshly ground white pepper

　　1/4 teaspoon freshly grated nutmeg

　　2 cups diced Danish Havarti cheese

　　

Step 1

Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 350°F. Place a heavy, shallow roasting pan in the oven and add the butter; when the butter is melted add the onions and toss to coat with the butter. Sprinkle with salt and spread the onions in an even layer.

　　

Step 2

Roast, uncovered, for 20 to 25 minutes, until the onions are very tender and caramelized around the edges. Stir them several times during the cooking.

　　

Step 3

Transfer the onions to a deep soup pot. Pour the wine into the roasting pan and scrape up the browned bits. Pour the wine into the pot with the onions and add the chicken broth, pepper, and nutmeg. Heat to a simmer and cook for 15 minutes.

　　

Step 4

Ladle the hot soup into bowls and top with Havarti. Serve immediately.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.