| |
| INGREDIENTS |
| 1 each |
yellow, white, and red onion (about 6 cups) |
| 2 tbsp |
garlic, minced |
| 2 tbsp |
olive oil |
| 1/2 c |
dry white wine |
| 3 tbsp |
sherry |
| 2 tbsp |
flour |
| 1 - 1/2 c |
chicken broth |
| 1 1/2 c |
beef broth |
| 1 |
sprig fresh thyme |
| 2 tbsp |
salt and pepper to taste |
| 1 french |
baguette, sliced and toasted |
| 1 1/2 c |
shredded swish cheese |
| 1/2 c |
shredded parmesan cheese |
|
|
|
| RECIPE |
- Place onions and garlic in oil in large pot over medium heat. Cover and let sweat for about 10 minutes.
- Uncover, increase heat to medium high and let onion cook and become caramelized (light brown), stirring frequently, about 20-30 minutes.
- Pour wine and sherry in pot to scrap off any stuck bits; let simmer to evaporate liquids.
- Stir in flour and cook about 1 minute to get rid of any floury taste.
- Stir in both broths and thyme, season with salt and pepper, let simmer for about 10 minutes.
- While soup is simmering, preheat broiler to high.
- Place four ovensafe bowls on baking sheet and divide soup among the bowls; top with toasted bread and sprinkle cheese evenly.
- Broil until golden about 3-4 minutes, enjoy!
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 1/4 cup
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
432 |
|
| Total Fat |
23 g |
|
| Sodium |
482 mg |
|
| Total Carbohydrates |
31 g |
|
| Fiber |
3 g |
|
| Protein |
21 g |
|
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|
