Sweet Onion Soup

Oxmoor House
Once you spoon into this rich, broth-based soup, you'll appreciate the time it takes to caramelize the onions.
5 servings (serving size: 1 cup soup, 1 slice bread, and 1/4 cup cheese)


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2 tablespoons olive oil
1 tablespoon butter
4 large Vidalia onions, thinly sliced
3 1/2 cups low-salt beef broth
1 cup dry white wine
1/4 teaspoon black pepper
5 (0.5-ounce) slices diagonally cut French bread (about 1 inch thick)
1 1/4 cups (5 ounces) reduced-fat shredded Swiss cheese


Prep: 11 Minutes
Cook: 1 Hours

Heat oil and butter in a large nonstick skillet over medium heat until butter melts. Add onion; cook, uncovered, 40 minutes or until golden brown, stirring occasionally. Add broth, wine, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.

Preheat broiler.

Ladle 1 cup soup into 4 ovenproof bowls. Place 1 bread slice in each bowl; sprinkle evenly with cheese. Place soup bowls on a large baking sheet, and broil 1 minute or until cheese melts. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 248
Fat 9.9 g
Satfat 3.2 g
Protein 13.3 g
Carbohydrate 27.3 g
Cholesterol 16 mg
Iron 1.1 mg
Sodium 501 mg
Caloriesfromfat 35 %
Fiber 4.3 g
Calcium 330 mg