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Ingredients
- 2 medium onions, chopped
- 1 teaspoon sugar
- 6 tablespoons butter, divided
- 1 tablespoon all-purpose flour
- 1/8 teaspoon pepper
- Dash ground nutmeg
- 2-1/2 cups vegetable broth
- 2 tablespoons grated Parmesan cheese
- 2 slices French bread (1 inch thick)
- 4 slices provolone cheese
Directions
- In a large saucepan, saute onions and sugar in 3 tablespoons of
- butter until golden brown.
- Stir in the flour, pepper and nutmeg
- until blended.
- Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes.
- Reduce heat; cover and simmer for 30 minutes.
- Stir in the Parmesan cheese.
- Meanwhile, in a large skillet, melt remaining butter; add bread.
- Cook until golden brown on both sides.
- Ladle soup into two oven-proof bowls.
- Place a slice of cheese in each bowl; top with bread and remaining cheese.
- Bake at 375° for 10 minutes or until the cheese is bubbly.
- Yield: 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 566g | |
| Recipe makes 2 servings | |
| Calories 787 | |
| Calories from Fat 460 | 58% |
| Total Fat 52.31g | 65% |
| Saturated Fat 32.76g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 2408mg | 100% |
| Potassium 327mg | 9% |
| Total Carbs 55.86g | 15% |
| Dietary Fiber 3.4g | 11% |
| Sugars 10.91g | 7% |
| Protein 25.65g | 41% |
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