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Ingredients1 h 14 m servings 278 cals
Original recipe yields 2 servings (2 cups)
- Melt butter in a 2-quart saucepan over medium heat; add onion, cook and stir until clear and soft, 2 to 3 minutes. Add broth, sherry, Worcestershire sauce, thyme, rosemary, and parsley to the onions; stir to combine. Bring to a boil, reduce heat and simmer for 1 hour.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cut rolls in half and broil until toasted, 2 to 3 minutes.
- Ladle soup into two mugs, sprinkle with Parmesan cheese. Serve rolls on the side.
- Cook's Note:
- If you are on a budget, use a packet of ramen flavoring to make the broth, use Parmesan cheese packets from a pizza order, and use any wine instead of sherry.
Per Serving: 278 calories; 10.3 g fat; 34.9 g carbohydrates; 10.9 g protein; 20 mg cholesterol; 1270 mg sodium. Full nutrition