Ingredients
- 2 teaspoon olive oil
- 4 large yellow onions, halved and thinly sliced
- 2 carrots, grated
- 1 tablespoon sugar
- ¼ cup brandy
- 2 tablespoons flour
- 3 cups reduced sodium beef broth, or vegetable broth
- 2 tablespoons no salt added tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 8 slices diagonally cut French bread
- 1 cup shredded Gruyere or Swiss cheese (about 4 ounces)
Instructions
In a non-stick Dutch oven or large saucepan, heat the oil until hot over medium heat. Add the onions and carrots , sprinkle with the sugar, and cook, stirring frequently, until the onions are very tender and lightly browned, about 30 minutes.
Stir in the brandy and cook for 1 minute. Add the flour, stirring to coat. Stir in the broth, 2 cups of water, and tomato paste, vinegar, thyme, pepper, and salt and bring to a boil. Reduce to a simmer, cover and cook until the flavors have developed, about 7 minutes.
Meanwhile, preheat the broiler. Place the bread on the broiler rack and broil 6 inches from the heat for 30 seconds or until lightly toasted. Sprinkle the bread with the cheese and broil for 1 minute longer, or until cheese is bubbly. Ladle the soup into 4 bowls, place the cheese toasts on top and serves
Serves 4
Nutritional Information
- Calories: 445
- Fat: 13 grams
- Protein: 20
- Carbohydrate: 57 grams