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Add a photowok, large stockpot, or Dutch oven with lid
wooden spoon
oven-proof bowls (optional)
Ingredients
- 3 T butter or olive oil
- 4 large white onions, thinly-sliced
- 1 t salt
- ½ t dry mustard
- dash of thyme
- 5 cups vegetable stock and/or water
- 2 T soy sauce
- 2 T dry white wine (optional)
- white pepper
- croutons or stale French bread
- cheese: Gruyère or Swiss, grated or sliced (optional)
Directions
- Melt the butter in the wok, saucepan, or kettle at medium heat. Add onions and salt, cook for 10 minutes, stirring occasionally.
- Add mustard and thyme, stir well, cover.
- Simmer over very low heat for 35 minutes.
- Add stock or water, soy sauce, optional wine, and pepper. Simmer for another 10 minutes.
- Ladle the soup into bowls and top with croutons and cheese. If your bowls are oven-proof, you can then place the dishes under the broiler for a minute or two to melt and brown the cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 47 | 37% |
| Total Fat 5.36g | 7% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1982mg | 83% |
| Potassium 214mg | 6% |
| Total Carbs 16.8g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 8.33g | 6% |
| Protein 3.46g | 6% |
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Menus and Pairings
Goes Well With: cheese
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