Brie Onion Soup

  • Prep Time 15 min
  • Total Time 1 h 20 min
  • Serves: 2

Ingredients

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

Directions

  • Step 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.

  • Step 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.

  • Step 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.

Tip

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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Nutrition Facts

  • Nutrition Description Per serving (1/2 of the recipe):
  • Calories 250
  • Fat 12 g
  • Saturated Fat 6 g
  • Carbs 20 g
  • Sugar 4 g
  • Protein 9 g
  • Cholesterol 30 mg
  • Fibre 2 g
  • Sodium 950 mg