Earthy shiitake mushrooms and pungent cheese toasts give this soup more heartiness than classic French onion soup. For a light main course option, pair with a salad that's lightly dressed so it doesn't overpower the soup.
1. To prepare soup, heat oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden brown (about 40 minutes), stirring occasionally.
2. Increase heat to medium. Add mushrooms to pan; cook 10 minutes or until mushrooms are tender, stirring frequently. Stir in garlic and thyme sprigs; cook 2 minutes, stirring frequently. Increase heat to medium-high. Add wine to pan; cook 2 minutes or until most of the liquid evaporates. Add broths to pan; bring to a simmer. Reduce heat, and simmer 45 minutes. Stir in salt and pepper. Discard thyme sprigs.
3. To prepare toasts, preheat broiler.
4. Arrange bread in a single layer on a baking sheet. Top each bread slice with 1 teaspoon Gruy?re and 1 teaspoon Gorgonzola. Broil 2 minutes or until cheese melts. Sprinkle chopped thyme over cheese. Ladle about 1 cup soup into each of 6 bowls; top each serving with 2 toasts.
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Serving Size: 1 Serving (624g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 452 | ||
Calories from Fat: 75 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 18.7mg | 6 % | |
Sodium 1329.8mg | 46 % | |
Potassium 871.5mg | 23 % | |
Total Carbohydrate 78.6g | 23 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 69.6g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 452
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