Directions:
- Slice onions, thinly.
- Melt three (3) tablespoons of the butter in a large skillet; stir in sugar. Add onions and one (1) teaspoon of salt; cook over medium low heat - stirring occasionally until golden and tender (30 to 40 minutes).
- Stir in flour until well blended with the onions and pan juices. Add wine and cook an additional five (5) minutes.
- Add chicken stock and thyme; cook fifteen (15) minutes. Stir occasionally. Season to taste with salt and pepper.
- Meanwhile, preheat oven to 350°F.
- Butter bread on both sides using the remaining one (1) tablespoon of butter. Transfer to baking sheet; sprinkle with cheese. Bake until golden brown (about 10 minutes).
- Add parsley to soup, give a big stir. Ladle into warmed soup bowls, top with cheese toast, and garnish with chives.
- Soup will hold for up to five (5) days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 567.2 Kcal (2375 kJ) | ||
| Calories from fat | 224.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.99g | 38% | |
|---|---|---|---|
| Cholesterol | 69.89mg | 23% | |
| Sodium | 690.39mg | 29% | |
| Potassium | 794.09mg | 17% | |
| Total Carbs | 53.01g | 18% | |
| Sugars | 16.85g | 67% | |
| Dietary Fiber | 5.59g | 22% | |
| Protein | 23.27g | 47% | |
| Vitamin C | 18.4mg | 31% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 359.8mg | 36% | |
| Amount Per 100 g | |||
| Calories | 85.21 Kcal (357 kJ) | ||
| Calories from fat | 33.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 38% | |
|---|---|---|---|
| Cholesterol | 10.5mg | 23% | |
| Sodium | 103.72mg | 29% | |
| Potassium | 119.3mg | 17% | |
| Total Carbs | 7.96g | 18% | |
| Sugars | 2.53g | 67% | |
| Dietary Fiber | 0.84g | 22% | |
| Protein | 3.5g | 47% | |
| Vitamin C | 2.8mg | 31% | |
| Iron | 0.2mg | 7% | |
| Calcium | 54mg | 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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