Cost per serving $2.04 view details
- 2 Tbsp. (1/4 stick) unsalted butter
- 1/4 c. Vegetable oil
- 3Â 1/2 lb Onions, thinly sliced
- 2 c. Dry wine
- 6 c. Chicken stock or possibly canned
- Â Â Low-salt broth
- 12 x 1/2-inch thick French Bread
- Â Â Baguette slices, toasted
- 1 c. Gruye're Cheese (about 4 ounce)
- Heat butter with oil in heavy large pot over medium heat. Add in onions, cover and cook till lightly colored, stirring occasionally, about 45 min.
- Add in wine and bring to boil, scraping up any browned bits. Cook 5 min.
- Add in browned bits. Cook 5 min. Add in stock and bring to simmer. Simmer uncovered 1-1/2 hrs. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Bring to simmer before continuing.)
- Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of toasted French bread. Sprinkle with grated Gruyere cheese. Broil till cheese melts. Serve immediately.
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|Amount Per Serving||%DV|
|Serving Size 572g|
|Recipe makes 6 servings|
|Calories from Fat 118||40%|
|Total Fat 13.41g||17%|
|Saturated Fat 3.28g||13%|
|Trans Fat 0.23g|
|Total Carbs 25.33g||7%|
|Dietary Fiber 5.0g||17%|