 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
caramelized onions |
1 tablespoon balsamic vinegar |
2 cans (14 oz. each) fat-skimmed chicken broth or vegetable broth |
2 sprigs fresh thyme (3 in. each) |
1 dried bay leaf |
salt and pepper |
8 slices baguette (about 2 by 4 in. and 1 in. thick) |
1/4 cup shredded gruyère cheese |
Directions:
1. In a 3- to 4-quart pan over medium-high heat, stir onions and balsamic vinegar often until liquid is evaporated, 1 to 2 minutes.
2. Add broth, thyme, and bay leaf; bring to a boil. Reduce heat and simmer, stirring occasionally to blend flavors, 10 minutes. Add salt and pepper to taste.
3. Meanwhile, place baguette slices in a single layer on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until lightly browned on top, 1 to 2 minutes. Turn slices over and sprinkle evenly with cheese. Broil until cheese is melted, 1 to 2 minutes longer.
4. Remove thyme and bay leaf; ladle soup into bowls. Serve with toasts.
|
|