Bistro-Style French Onion Soup
Ingredients
- 1 teaspoon olive oil
- 1 cup sliced red onion (about 1/2 cup)
- 1 cup sliced shallot (about 1/2 cup)
- 4 cups (32 ounces) boxed onion or French onion soup
- 2 tablespoons chopped fresh thyme leaves
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon freshly ground black pepper
- 4 cup slices baguette, toasted
- 1 ounce grated Gruyere cheese
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat; sauté onion and shallot, stirring until translucent (about 4 minutes). Reduce heat to medium; continue to cook until golden (about 4 minutes).
2. Preheat broiler to low. Place soup in a large saucepan; bring to a boil. Stir in sautéed onion, thyme, vinegar, and black pepper; reduce heat to low. Cover and keep warm.
3. Ladle soup into 4 broiler-safe bowls; top each with 1 piece of bread and 1/4 of cheese. Place under broiler for 3 minutes or until cheese is bubbly and golden. If you don't have broiler-safe bowls, use oven-safe bowls, and bake at 350° for 5 minutes or until cheese is melted. Serve immediately, being careful not to directly touch hot bowls.
Print
- Prep Time:
- Cook Time:
- Yield: Makes: 4 servings (Serving size: about 1 cup)
Nutritional Information
| Calories per serving: | 100 |
|---|---|
| Fat per serving: | 3g |
| Saturated fat per serving: | 1.5g |
| Monounsaturated fat per serving: | 1.5g |
| Polyunsaturated fat per serving: | 0g |
| Cholesterol per serving: | 8mg |
| Protein per serving: | 4g |
| Carbohydrates per serving: | 12g |
| Sugars per serving: | 4g |
| Fiber per serving: | 1g |
| Iron per serving: | 1mg |
| Sodium per serving: | 632mg |
| Calcium per serving: | 109mg |
Health
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