Sweet Onion Soup

Once you spoon into this rich, broth-based soup, you'll appreciate the time it takes to caramelize the onions.

Yield: 5 servings (serving size: 1 cup soup, 1 slice bread, and 1/4 cup cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 248
  • Fat: 9.9g
  • Saturated fat: 3.2g
  • Protein: 13.3g
  • Carbohydrate: 27.3g
  • Cholesterol: 16mg
  • Iron: 1.1mg
  • Sodium: 501mg
  • Calories from fat: 35%
  • Fiber: 4.3g
  • Calcium: 330mg


  • 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


  1. 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.
  2. Preheat broiler.
  3. 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.
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