RED ONION SOUP
SOUP'S ON! Served with a lightly dressed green salad, this savory red onion soup is hearty and filling enough for a light supper. Enjoy!
Provided by Feast Your Eyes
Categories Stocks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice onions, thinly.
- Melt three (3) tablespoons of the butter in a large skillet; stir in sugar. Add onions and one (1) teaspoon of salt; cook over medium low heat - stirring occasionally until golden and tender (30 to 40 minutes).
- Stir in flour until well blended with the onions and pan juices. Add wine and cook an additional five (5) minutes.
- Add chicken stock and thyme; cook fifteen (15) minutes. Stir occasionally. Season to taste with salt and pepper.
- Meanwhile, preheat oven to 350°F.
- Butter bread on both sides using the remaining one (1) tablespoon of butter. Transfer to baking sheet; sprinkle with cheese. Bake until golden brown (about 10 minutes).
- Add parsley to soup, give a big stir. Ladle into warmed soup bowls, top with cheese toast, and garnish with chives.
- Soup will hold for up to five (5) days.
Nutrition Facts : Calories 523.4, Fat 23.6, SaturatedFat 13.3, Cholesterol 64.4, Sodium 689.8, Carbohydrate 49.1, Fiber 3.9, Sugar 16.3, Protein 19.1
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