Onion soup is classic break-the-fast food in our house, but I’m not always in the mood of soup in the heat of summer, so this is my compromise. You can easily make the sauce ahead and just cook the ravioli when you’re ready to go.
Onion Soup Ravioli
- Cooking and Prep: 1 h
- Serves: 8
Prepare the Ravioli
In a large, heavy-bottomed pot, heat oil and melt the butter over low heat.
Add onions and slowly caramelize, maintaining moderate heat and regularly stirring, until deeply browned, soft, and very fragrant, about 45 minutes.
Add salt, pepper, and thyme and stir. Add two cups of vegetable broth and bring to a boil. Taste and adjust seasoning as necessary.
Prepare ravioli according to package directions. Drain. Gently toss with onion sauce and plate. Generously grate the Gruyère cheese over the top.
Photography: Moishe Wulliger
Food Styling: Renee Muller