Melt the butter in a soup pot or dutch oven. Add the onions and cook over medium-low heat for 45 minutes, stirring often, until onions are beginning to brown and are very broken down. Add the sugar halfway through to aid the caramelization process.
Add the flour and stir. Cook one minute.
Add all the liquid ingredients, and the herbs. Simmer for 20 minutes. Add salt and pepper as needed.
Preheat the broiler. Ladle the soup into oven-safe crocks or bowls, top with a slice of bread and lots of grated cheese. Place under the broiler until the cheese is bubbly. ENJOY!
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 102 (51%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 31.8mg||10 %|
|Sodium 1395.5mg||48 %|
|Potassium 269.6mg||7 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 12.8g|
|Protein 8.4g||12 %|
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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: 200
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