Servings:
4 servings
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Ingredients
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4 mediumonionssee savings
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2 tablespoonsbutter or margarinesee savings
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2 canscondensed beef broth (10.5 ounces each)see savings
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1 1/2 cupswatersee savings
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1/8 teaspoonpeppersee savings
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1/8 teaspoondried thyme leavessee savings
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1dried bay leafsee savings
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4 ouncesGruyere, Swiss or mozzarella cheesesee savings
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4 slicesFrench bread (3/4 to 1 inch thick)see savings
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1/4 cupgrated Parmesan cheesesee savings
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Directions
1.
Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
2.
Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
3.
Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyere cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
4.
You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
5.
Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyere cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
6.
Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.
Nutrition information
Per serving: Calories 450 (Calories from Fat 170); Total Fat 19g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 50mg; Sodium 1390mg; Total Carbohydrate 46g (Dietary Fiber 4g, Sugars 6g); Protein 24g Percent Daily Value*: Vitamin A 10%; Vitamin C 6%; Calcium 45%; Iron 15% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 High-Fat Meat; 1/2 Fat Carbohydrate Choices: 3
Percent Daily Values are based on a 2,000 calorie diet
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