medium onions, thinly sliced (about 4 cups)
cups thinly sliced shallots
cups Progresso™ beef-flavored broth (from two 32-oz cartons)
tablespoon finely chopped fresh thyme leaves
teaspoon herbes de Provence
slices (3/4 to 1 inch thick) French bread, toasted
slices Gruyère or Swiss cheese
cup shredded Parmesan cheese (1 oz)
In 4-quart nonstick Dutch oven, melt butter over medium-high heat; add oil. Stir in onions and shallots to coat with butter and oil. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low; cook 30 to 35 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
Stir in wine, broth, thyme, herbes de Provence, salt, pepper and bay leaf. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove bay leaf.
Set oven control to broil. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles.* Divide soup evenly among bowls. Place 1 Gruyère cheese slice on each; sprinkle each with Parmesan cheese. Place bowls on cookie sheet or in shallow pan with sides.
Broil about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. If desired, serve with additional French bread.
- Omit French bread and cheeses; do not broil.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- The long, slow cooking of the onions and shallots gives this soup its rich flavor and color. Gruyère cheese gives it a rich, nutty and buttery flavor.