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Onion and Gruyere Soup


"Full of onions and cheese. Serve over thick slices of bread in soup bowls."
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2 h servings 450 cals
Original recipe yields 4 servings

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  1. In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
  2. Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
  3. Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.

Nutrition Facts

Per Serving: 450 calories; 26.5 g fat; 19.6 g carbohydrates; 18.5 g protein; 82 mg cholesterol; 543 mg sodium. Full nutrition

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Read all reviews 5
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Simply the best soup I've ever made! Every one I've served it to has raved. Thank you!

I was so excited by the prospect of this soup. Kind of a subtle French Onion with the wonderful Gruyere cheese incorporated into the broth. I followed the directions as they appear, but you'll...

Quite disappointed in this soup. Very bland. I always follow a recipe to the letter the first time I make it, but I did know what would happen to the cheese so I added just a bit of potato star...

I like this recipe but it wasn't what I wanted. I guess I'm looking for a 'cream of onion soup with cheese'. But this recipe had a good flavor and would probably make again.

Follewed it exactly. It turned out fantastic!