Onion Soup with Cheese Crostini

Onion Soup with Cheese Crostini Recipe
Randy Mayor; Jan Gautro
Prepare the recipe, through step one, up to two days ahead and refrigerate. The flavor intensifies with time. Gently reheat on the stovetop, and then broil with the crostini.

Yield:

2 servings

Recipe from

Nutritional Information

Calories 172
Caloriesfromfat 24 %
Fat 4.6 g
Satfat 2.6 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 6.6 g
Carbohydrate 20.6 g
Fiber 2 g
Cholesterol 12 mg
Iron 0.7 mg
Sodium 464 mg
Calcium 106 mg

Ingredients

Soup:
1 teaspoon butter
2 cups thinly sliced onion (about 2 medium)
1/4 teaspoon sugar
1/8 teaspoon freshly ground black pepper
1/4 cup dry red wine
1 1/2 cups fat-free, less-sodium chicken broth
1 1/2 cups water
1/8 teaspoon dried thyme
Remaining ingredients:
2 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
2 tablespoons grated Gruyère cheese

Preparation

To prepare soup, melt butter in a medium saucepan over medium heat. Add onion, sugar, and pepper to pan. Cook 15 minutes or until golden brown, stirring occasionally. Stir in wine; cook 2 minutes or until wine almost evaporates. Add broth, 1 1/2 cups water, and thyme; bring to a boil. Cook until reduced to 2 1/2 cups (about 15 minutes). Place 1 1/4 cups soup into each of 2 ovenproof soup bowls. Place bowls on a baking sheet.

Preheat broiler.

Top each serving with 1 slice baguette. Sprinkle 1 tablespoon cheese over each serving. Broil for 3 minutes or until cheese melts. Serve immediately.

Note:

Micol Negrin,

January 2008
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