Brie Onion Soup

2
Easy
Soups

Characteristics

Nutritional Facts Per Serving

250
Calories
9 g
Protein
20 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1/2 the recipe
  • Amount For Serving % Daily Value
  • Calories 250
  • Lipides 12 g
    • Saturated fat  6 g
  • Cholesterol 30 mg
  • Sodium  950 mg
  • Carbs 20 g
    • fiber  2 g
    • Sugar  4 g
  • Protein 9 g

Ingredients

  • 1 tbsp (15 mL) unsalted butter
  • 1 tbsp (15 mL) olive oil
  • 2 large cooking onions, thinly sliced (6 cups /1 1/2 L)
  • 1/4 tsp (1 mL) pepper
  • pinch of sugar
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 1/2 cup (125 mL) dry red wine
  • 1 pkg (900 mL) Compliments Reduced Sodium Beef Broth
  • 2 baguette slices, lightly toasted
  • 1.5 oz (43 g) L’Extra Brie, cut into 4 slices
  • 1 tbsp (15 mL) finely chopped fresh chives

Method

  1. Heat butter and olive oil in small Dutch oven or medium saucepan set over medium-low heat. Add onions, pepper and sugar. Cook, stirring frequently, 30 to 40 min. until onions are golden brown.
  2. Increase heat to medium. Stir in thyme. Cook, stirring, 2 min. Slowly stir in wine; bring to a simmer. Cook 3 to 5 min. until slightly reduced. Pour in beef broth and bring to a boil. Reduce heat to medium-low. Simmer uncovered 20 to 25 min. to combine flavours.
  3. Place 2 oven-proof soup crocks on a baking sheet. Fill crocks 3/4 full with soup. Top each with a baguette slice, place 2 slices of cheese on each piece of bread. Broil 2 to 3 min. until cheese is melted and bubbly. Sprinkle with chives to serve.

Tips:

  • Substitute red wine with white wine.
  • Cook onions to a rich brown; the darker the colour, the deeper the flavour.
  • Place leftover soup in zip topped plastic bags and freeze for up to 30 days.




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