Melt butter in a Dutch Oven over Medium-High heat. Add Salt, thinly sliced onions. Stir Often and cook 45-60 minutes until caramelized and dark.
Add in Beef & Chicken Broth, Red Wine, Worcestershire sauce. Use a Spice Bag or Tie Up the Parsley, Thyme & Bay Leaf and add to the pot. Simmer for 20 minutes longer.
Before serving add balsamic vinegar, salt & pepper.
Preheat broiler, broil the bread until toasted.
Place soup in oven safe crocks lined with foil. Place 3 pieces of bread on top of soup and layer with 1/6th of the Mozzarella & 1/6 of the Gruyere. Broil on high for 5 minutes & serve.
Don't add the Balsamic Vinegar until right before serving.
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|Serving Size: 1 Serving (614g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 234 (56%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 79.8mg||25 %|
|Sodium 1281.7mg||44 %|
|Potassium 535.8mg||14 %|
|Total Carbohydrate 22.1g||6 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 19.5g|
|Protein 21.7g||31 %|
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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: 419
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