Rating: 3.5 stars
216 Ratings
  • 5 star values: 51
  • 4 star values: 55
  • 3 star values: 43
  • 2 star values: 33
  • 1 star values: 34
Sara Quessenberry

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Credit: bonchan/Getty Images

Recipe Summary

hands-on:
2 hrs
total:
2 hrs
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the butter in a large pot over medium-high heat. Add the onions, 1¼ teaspoons salt, and ¼ teaspoon pepper and cook, covered, stirring occasionally, until tender, 12 to 15 minutes. Reduce heat to medium and cook, uncovered, stirring occasionally, until the onions are golden brown, 50 to 60 minutes.

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  • Add the wine and cook until slightly reduced, about 2 minutes. Add the broth and 6 cups water and bring to a boil. Reduce heat and simmer for 15 minutes.

  • Meanwhile, heat broiler. Place the bread on a broilerproof baking sheet and broil until golden brown and crisp, 1 to 2 minutes per side. Sprinkle with the cheese and broil until melted, 1 to 2 minutes.

  • Divide the soup among bowls, top with the toasts, and sprinkle with the thyme.

Nutrition Facts

372 calories; protein 15g; carbohydrates 37g; sugars 10g; fiber 4g; fat 18g; saturated fat 11g; calcium 333mg; iron 2mg; sodium 580mg; cholesterol 52mg.
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