Onion Soup with Cheese Crostini

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 24%
  • Fat: 4.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.6g
  • Carbohydrate: 20.6g
  • Fiber: 2g
  • Cholesterol: 12mg
  • Iron: 0.7mg
  • Sodium: 464mg
  • Calcium: 106mg

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

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