Recipe Cuisine: French

Recipe Category: Soups, Stews, Chili

Yield: 4 Servings

Prep Time = 0:00Cook Time = 0:00Total Time = 0:00

Ingredients:

• 2 tbsp Margarine
• 6 c Sliced Onion
• 1/2 tsp Minced Garlic
• 1 Bay Leaf
• 1 c White Wine
• 6 c Beef Stock
• 1 Sprig Fresh Thyme
• 6 Thick Slices Of French Bread, cut into rounds
• 1 c Shredded Swiss Cheese
• 1 c Shredded Parmesan Cheese

Instructions:

• Heat margarine in large skillet; add onions, garlic and bay leaf. Cook over low heat stirring occasionally until onions are golden brown, about 45 minutes. Add 1/2 c wine; cook untilwine is evaporated, stirring to loosen brown bits. Add remaining wine stock and thyme. Season with salt and pepper. Bring mixture to a boil. Reduce heat to low, simmer until onions are very tender, about 1 hour. Remove bay leaf and thyme sprig.
• Heat oven to 200 degrees F. Bake bread rounds until dry; then remove.
• Increase oven to 400 degrees F. Mix Swiss and Parmesan cheeses. Place equal amounts of onions in ovenproof soup bowls; fill bowls with soup. Place bread slice in each bowl, sprinkle with cheese mixture. Bake until cheese is golden brown and soup is hot, about 20 minutes. Serve.

Nutrition Facts:

Calories: 10 calories


Additional nutrition information is currently not available.

Video:

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