Onion Soup with Cheese Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Prepare the recipe, through step one, up to two days ahead and refrigerate. The flavor intensifies with time. Gently reheat on the stovetop, and then broil with the crostini. Ingredients:
1 teaspoon butter |
2 cups thinly sliced onion (about 2 medium) |
1/4 teaspoon sugar |
1/8 teaspoon freshly ground black pepper |
1/4 cup dry red wine |
1 1/2 cups fat-free, less-sodium chicken broth |
1 1/2 cups water |
1/8 teaspoon dried thyme |
remaining ingredients |
2 (1/2-inch-thick) slices diagonally cut french bread baguette, toasted |
2 tablespoons grated gruyère cheese |
Directions:
1. To prepare soup, melt butter in a medium saucepan over medium heat. Add onion, sugar, and pepper to pan. Cook 15 minutes or until golden brown, stirring occasionally. Stir in wine; cook 2 minutes or until wine almost evaporates. Add broth, 1 1/2 cups water, and thyme; bring to a boil. Cook until reduced to 2 1/2 cups (about 15 minutes). Place 1 1/4 cups soup into each of 2 ovenproof soup bowls. Place bowls on a baking sheet.
2. Preheat broiler.
3. Top each serving with 1 slice baguette. Sprinkle 1 tablespoon cheese over each serving. Broil for 3 minutes or until cheese melts. Serve immediately.
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