Directions:
- Heat the olive oil in a heavy pot over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.
- Add butter, garlic, thyme, bay leaf, salt, and white pepper. Cook and stir for about 10 minutes. Increase the heat to high, and stir in the white wine. Bring to a boil, and cook until wine has reduced by half, 3 to 5 minutes. Pour in the chicken stock, and simmer over medium heat for 45 minutes.
- Preheat the oven's broiler. Remove the thyme sprigs and bay leaf from the soup, and stir in the port wine. Ladle soup into 6 crocks or heat proof bowls, top each with a slice of bread, and a generous helping of Gruyere cheese. Place the bowls on a baking sheet for ease in handling.
- Place under the broiler for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 650.58 Kcal (2724 kJ) | ||
| Calories from fat | 354.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.35g | 61% | |
|---|---|---|---|
| Cholesterol | 54.29mg | 18% | |
| Sodium | 755.11mg | 31% | |
| Potassium | 546.61mg | 12% | |
| Total Carbs | 40.47g | 13% | |
| Sugars | 9.24g | 37% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 25.04g | 50% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 409mg | 41% | |
| Amount Per 100 g | |||
| Calories | 123.36 Kcal (516 kJ) | ||
| Calories from fat | 67.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 61% | |
|---|---|---|---|
| Cholesterol | 10.29mg | 18% | |
| Sodium | 143.18mg | 31% | |
| Potassium | 103.64mg | 12% | |
| Total Carbs | 7.67g | 13% | |
| Sugars | 1.75g | 37% | |
| Dietary Fiber | 0.41g | 9% | |
| Protein | 4.75g | 50% | |
| Vitamin C | 0.3mg | 3% | |
| Iron | 0.2mg | 7% | |
| Calcium | 77.6mg | 41% | |
* 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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