In a skillet, melt the butter. Add the onions and saute them until tender. Stir in the sugar, salt and pepper and cook for 20 minutes, stirring occasionally. Transfer the onions into the slow cooker. Stir in the white wine, beef broth, water, and thyme. Cover; cook on low for 6-8 hours or on high for 3-4 hours. Ladle the soup into ovenproof bowls and top with the bread and cheese. Broil in oven until cheese is melted.
Recommended cooker size; 4-7 quarts
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (2380g)|
|Recipe Makes: 1|
|Calories from Fat: 2465 (74%)|
|Amt Per Serving||% DV|
|Total Fat 273.9g||365 %|
|Saturated Fat 174.3g||871 %|
|Monounsaturated Fat 71.8g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 840.2mg||259 %|
|Sodium 4024mg||139 %|
|Potassium 899.6mg||24 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 36.2g|
|Protein 182.9g||261 %|
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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: 3349
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