Red Onion Soup
Red Onion Soup might be a good recipe to expand your soup repertoire. This recipe serves 6. One portion of this dish contains roughly 10g of protein, 8g of fat, and a total of 224 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up parsley sprigs, thyme, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Melt the butter in a large Dutch oven coated with cooking spray over medium heat.
Add the onions, salt, and pepper; cover and cook over low heat 30 minutes or until onions are browned, stirring occasionally.
Increase heat to medium-high; stir in wine and tomato paste. Cook until wine almost evaporates (about 5 minutes).
Add water, tomatoes, rosemary, thyme, parsley, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in soy sauce; discard parsley and bay leaves.
Ladle 1 1/3 cups soup into 6 ovenproof bowls.
Place bowls on a baking sheet. Top each serving with 1 bread slice, and sprinkle each bread slice with 2 tablespoons Gruyre and about 1 tablespoon Asiago. Broil 3 minutes or until cheese melts.