Onion Soup Gratinee
This hearty and rich soup is easy to make and has a dramatic presentation. Use leftover bread slices that have been left out to dry for a couple of days for the best results. By using low sodium broth you can season according to your own preference.
Recipe from The Food Channel
2 tablespoons olive oil
4 large yellow onions, sliced
salt and pepper, to taste
2 cups low-sodium chicken broth
1 cup low-sodium beef broth
2 tablespoons chopped fresh thyme OR 1 tablespoon dried thyme
4 slices French bread, toasted
4 slices provolone cheese
4 teaspoons grated Parmesan cheese
1 tablespoon minced fresh chives
Heat olive oil in large pot; add onions. Cook over medium-low heat for 20 to 30 minutes, or until onions are well caramelized. Season with salt and pepper.
Ladle soup into four oven-proof bowls; top each with 1 slice toast, 1 slice cheese, and 1 teaspoon Parmesan cheese. Broil until cheese is melted and bubbly. Serve garnished with chives.
Per Serving: cal. (kcal) 439, Fat, total (g) 18, chol. (mg) 34, sat. fat (g) 7, carb. (g) 50, fiber (g) 4, sugar (g) 7, pro. (g) 19, vit. A (IU) 292, vit. C (mg) 12, sodium (mg) 761, calcium (mg) 303, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet