Active Time:50 minsTotal Time:1 hr 30 minsServings:6Jump to Nutrition Facts
Active Time:50 minsTotal Time:1 hr 30 minsServings:6
Active Time:50 mins
Active Time:
50 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, divided4mediumsweet onions, thinly sliced (about 8 cups)2largeshallots, thinly sliced1tablespoonchopped fresh thyme¾teaspoonsalt¼teaspoonground pepper1bay leaf2tablespoonsall-purpose flour½cupdry white wine1teaspoonvegetarian Worcestershire sauce8cupslower-sodium vegetable brothormushroom broth6slicescrusty whole-wheat bread1 ¼cupsshredded Swiss or Gruyère cheese
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
4mediumsweet onions, thinly sliced (about 8 cups)
2largeshallots, thinly sliced
1tablespoonchopped fresh thyme
¾teaspoonsalt
¼teaspoonground pepper
1bay leaf
2tablespoonsall-purpose flour
½cupdry white wine
1teaspoonvegetarian Worcestershire sauce
8cupslower-sodium vegetable brothormushroom broth
6slicescrusty whole-wheat bread
1 ¼cupsshredded Swiss or Gruyère cheese
DirectionsHeat 2 tablespoons oil in a large Dutch oven over medium heat. Stir in onions, shallots, thyme, salt, pepper and bay leaf. Cook, stirring often, until the onions are very tender and darkened, 40 to 45 minutes.Brie GoldmanStir in flour; cook, stirring constantly, until the flour is well distributed and darkened about 1 minute. Stir in wine and Worcestershire; cook, scraping up browned bits from the bottom of the pot, until incorporated, about 30 seconds. Stir in broth; bring to a boil over high heat. Reduce heat to low; simmer, stirring occasionally, until slightly reduced, 20 to 30 minutes.Brie GoldmanMeanwhile, preheat oven to 400°F. Line a baking sheet with foil. Brush 1 side of bread slices evenly with the remaining 1 tablespoon oil. Arrange the bread, oil-side up, on the prepared baking sheet. Bake until toasted, about 10 minutes. Remove from the oven. Transfer the toasted bread to a plate. Do not turn the oven off.Brie GoldmanRemove and discard the bay leaf from the soup. Place 6 ovenproof soup bowls on a clean baking sheet. Divide the soup among the bowls; top evenly with the toast and cheese. Bake at 400°F until the cheese is melted, bubbling and brown, about 10 minutes. Serve immediately.Brie GoldmanOriginally appeared: EatingWell.com, January 2023
Directions
Heat 2 tablespoons oil in a large Dutch oven over medium heat. Stir in onions, shallots, thyme, salt, pepper and bay leaf. Cook, stirring often, until the onions are very tender and darkened, 40 to 45 minutes.Brie GoldmanStir in flour; cook, stirring constantly, until the flour is well distributed and darkened about 1 minute. Stir in wine and Worcestershire; cook, scraping up browned bits from the bottom of the pot, until incorporated, about 30 seconds. Stir in broth; bring to a boil over high heat. Reduce heat to low; simmer, stirring occasionally, until slightly reduced, 20 to 30 minutes.Brie GoldmanMeanwhile, preheat oven to 400°F. Line a baking sheet with foil. Brush 1 side of bread slices evenly with the remaining 1 tablespoon oil. Arrange the bread, oil-side up, on the prepared baking sheet. Bake until toasted, about 10 minutes. Remove from the oven. Transfer the toasted bread to a plate. Do not turn the oven off.Brie GoldmanRemove and discard the bay leaf from the soup. Place 6 ovenproof soup bowls on a clean baking sheet. Divide the soup among the bowls; top evenly with the toast and cheese. Bake at 400°F until the cheese is melted, bubbling and brown, about 10 minutes. Serve immediately.Brie Goldman
Heat 2 tablespoons oil in a large Dutch oven over medium heat. Stir in onions, shallots, thyme, salt, pepper and bay leaf. Cook, stirring often, until the onions are very tender and darkened, 40 to 45 minutes.
Brie Goldman
Stir in flour; cook, stirring constantly, until the flour is well distributed and darkened about 1 minute. Stir in wine and Worcestershire; cook, scraping up browned bits from the bottom of the pot, until incorporated, about 30 seconds. Stir in broth; bring to a boil over high heat. Reduce heat to low; simmer, stirring occasionally, until slightly reduced, 20 to 30 minutes.
Meanwhile, preheat oven to 400°F. Line a baking sheet with foil. Brush 1 side of bread slices evenly with the remaining 1 tablespoon oil. Arrange the bread, oil-side up, on the prepared baking sheet. Bake until toasted, about 10 minutes. Remove from the oven. Transfer the toasted bread to a plate. Do not turn the oven off.
Remove and discard the bay leaf from the soup. Place 6 ovenproof soup bowls on a clean baking sheet. Divide the soup among the bowls; top evenly with the toast and cheese. Bake at 400°F until the cheese is melted, bubbling and brown, about 10 minutes. Serve immediately.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)356Calories15gFat40gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
