Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light January 2008


Credit: Randy Mayor; Jan Gautro

Recipe Summary test

2 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

172 calories; calories from fat 24%; fat 4.6g; saturated fat 2.6g; mono fat 1.4g; poly fat 0.3g; protein 6.6g; carbohydrates 20.6g; fiber 2g; cholesterol 12mg; iron 0.7mg; sodium 464mg; calcium 106mg.