- Yield: 6 Servings about 1 cup per serving
- 2 tablespoons olive oil
- 4 sweet onions, cut in half and thinly sliced
- ½ teaspoon dried thyme
- ¼ cup red wine
- 0.33 cup apple cider
- 4 cups reduced-sodium beef broth
- ½ teaspoon salt (optional)
- ¼ teaspoon black pepper
- 2 (½-inch thick) slices whole-grain bread
- Cooking spray
- 2 teaspoons grated Parmesan cheese
How to Make It
- In a soup pot over medium heat, heat oil. Add onions and thyme and cook about 15 minutes, or until onions begin to brown.
- Add red wine, apple cider, broth, salt, if desired, and pepper, and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes.
- Meanwhile, preheat oven to 350°F.
- Place bread on a cutting board. Spray both sides with cooking spray, then cut into 1-inch pieces. Place in a small bowl and sprinkle with cheese; toss to coat evenly. Spread on a baking sheet and heat in oven, 5 to 7 minutes, or until bread is toasted. Serve immediately over the soup.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.