8 ounces low sodium Swiss cheese, shredded or thinly sliced
8 teaspoons grated Parmesan cheese
2 cloves garlic, minced
2 Mini Low Sodium French Loaves
1 teaspoon paprika
1 teaspoon dried chives
Instructions
Saute onions in a large non-stick saucepan with butter, olive oil, and thyme for 15 minutes, stirring frequently. Add garlic and saute for another 15 minutes, or until onions are well caramelized.
Add chicken broth, beef broth, red wine, balsamic vinegar, and black pepper to the pan. Place parsley and bay leaves in a cheesecloth or mesh herb ball and tie add to the pan. Bring to a boil and simmer on medium heat for 30 minutes. Remove from heat and discard parsley and bay leaves.
Slice each Mini Low Sodium French Loaf in 4 pieces, cut at a slant. Brush or spray with a light coating of olive oil. Place on the broiler for 1-3 minutes, or until golden brown. Flip bread over and brown the other side. Play close attention the bread while broiling to ensure that it does not burn.
Pour soup into eight 12-ounce oven-safe soup crocks. Fill each crock about 3/4 to 7/8 full. Place one piece of toasted bread in each crock. Cover soup and toasted bread with 1 ounce of grated or sliced Swiss cheese (about 1/4 cup grated). Top each crock with 1 teaspoon grated Parmesan cheese, 1/8 teaspoon paprika, and 1/8 teaspoon dried chives.
Place crocks under the broiler for 2-3 minutes, or until cheese is hot, bubbly, and slightly browned. Serve immediately.
Roughly 150 mg per serving
Originally Submitted
11/9/2015
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