Directions:
- Heat oven to 375.
- Heat oil over medium heat, add onions, garlic and saute until soft. Adding peppers along the way. About 10 minutes.
- Stir in worcestershire, balsamic vinegar and Kitchen Bouquet, mix well.
- Heat to medium high and deglaze with chardonnay. Saute about 10-15 minutes and reduce by one third.
- Add broth. Saute about 10-15 minutes and reduce by one third.
- While reducing, place one piece of toast in the bottom of a cup and 1 teaspoon parmesan cheese.
- Next, ladel in onion soup (holding about 4 tablespoons back) and place one slice of toast on top of each cup, top with 1 teaspoon of parmesan cheese and top with swiss cheese.
- Place in oven and bake for 3-5 minutes, or set to broil and finish.
- Remove and spoon in a small amount of soup on top and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.47 Kcal (2305 kJ) | ||
| Calories from fat | 197.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.93g | 34% | |
|---|---|---|---|
| Cholesterol | 34.57mg | 12% | |
| Sodium | 11818.91mg | 492% | |
| Potassium | 180.2mg | 4% | |
| Total Carbs | 82.41g | 27% | |
| Sugars | 27.98g | 112% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 12.6g | 25% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 4% | |
| Calcium | 355.9mg | 36% | |
| Amount Per 100 g | |||
| Calories | 148.37 Kcal (621 kJ) | ||
| Calories from fat | 53.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 34% | |
|---|---|---|---|
| Cholesterol | 9.32mg | 12% | |
| Sodium | 3185.51mg | 492% | |
| Potassium | 48.57mg | 4% | |
| Total Carbs | 22.21g | 27% | |
| Sugars | 7.54g | 112% | |
| Dietary Fiber | 0.52g | 8% | |
| Protein | 3.4g | 25% | |
| Vitamin C | 1.4mg | 9% | |
| Iron | 0.2mg | 4% | |
| Calcium | 95.9mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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