French Onion Soup

Recipe from

Sunset

Nutritional Information

Calories 265
Caloriesfromfat 22 %
Protein 11 g
Fat 6.6 g
Satfat 2.6 g
Carbohydrate 41 g
Fiber 3.9 g
Sodium 430 mg
Cholesterol 11 mg

Ingredients

1 tablespoon balsamic vinegar
2 cans (14 oz. each) fat-skimmed chicken broth or vegetable broth
2 sprigs fresh thyme (3 in. each)
1 dried bay leaf
Salt and pepper
8 slices baguette (about 2 by 4 in. and 1 in. thick)
1/4 cup shredded gruyère cheese

Preparation

1. In a 3- to 4-quart pan over medium-high heat, stir onions and balsamic vinegar often until liquid is evaporated, 1 to 2 minutes.

2. Add broth, thyme, and bay leaf; bring to a boil. Reduce heat and simmer, stirring occasionally to blend flavors, 10 minutes. Add salt and pepper to taste.

3. Meanwhile, place baguette slices in a single layer on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until lightly browned on top, 1 to 2 minutes. Turn slices over and sprinkle evenly with cheese. Broil until cheese is melted, 1 to 2 minutes longer.

4. Remove thyme and bay leaf; ladle soup into bowls. Serve with toasts.

Note:

December 2002
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