Ingredients2 h servings 450 cals
- 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.
- 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.
- Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.
Per Serving: 450 calories; 26.5 g fat; 19.6 g carbohydrates; 18.5 g protein; 82 mg cholesterol; 543 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.