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|
|Calories from Fat: 75 (17%)|
|Amt Per Serving||% DV|
|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 %|
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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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