In a large kettle, cook the onions in the butter over moderate heat, stirring until they are golden brown. Sprinkle with flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil. Simmer, covered, for 20 minutes. Season with salt and pepper. Put 2 slices of toast in each of 6 heated bowls, top each toast with 1 Tbsp cheese and pour the soup over the toasts. Top with any remaining cheese. Run bowls under broiler about 4 inches from the flame for 3 minutes or until cheese is melted and bubbly. a 1951 Gourmet Mag. favorite.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (473g)|
|Recipe Makes: 6|
|Calories from Fat: 483 (65%)|
|Amt Per Serving||% DV|
|Total Fat 53.6g||72 %|
|Saturated Fat 33.2g||166 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 142.7mg||44 %|
|Sodium 833mg||29 %|
|Potassium 488.1mg||13 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 48.4g|
|Protein 16.6g||24 %|
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: 748
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.