Recipe
Side Dish
French Onion Soup with Gruyere Toasts
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 large sweet onions, thinly sliced | ||
| 2 tbsp. Hy-Vee butter | ||
| 6 slice(s) Hy-Vee bakery French bread, 3/4-inch thick | ||
| 1 c. shredded Gruyère cheese | ||
| 2 (14 oz each) cans Hy-Vee beef broth | ||
| ½ c. dry white wine or beef broth | ||
| 1 tsp. Hy-Vee sugar |
Directions
- Preheat oven to 450 degrees. In a 4-quart large, heavy pot, cook onions in butter over medium-low heat 30 to 40 minutes or until onion is very tender and golden brown, stirring occasionally.
- Meanwhile, for toasts, place bread on a foil-lined cookie sheet. Top bread with cheese. Bake about 7 minutes or until cheese is melted and golden brown.
- Add broth, wine and sugar to onions. Bring to boiling; reduce heat and simmer over low heat 15 minutes. Ladle soup into bowls. Top each serving with a slice of cheese toast.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 30mg
- Sodium: 390mg
- Total Carbohydrates: 11g
- Protein: 11g
Recipe Source:
Try-Foods International.