Nothing warms the soul on a crisp autumn evening like a cheesy onion soup.
- Prep time 20 minutes
- Total time 1 hour & 15 minutes
- Portion size 4 servings
In large saucepan, melt butter over medium heat; cook onions, stirring often, until softened, about 10 minutes. Add maple syrup and vinegar; cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Season with salt and pepper. Add garlic and thyme; cook, stirring, for 30 minutes.
Sprinkle flour over onions; mix to coat well. Add broth, beer and mustard, scraping up browned bits from bottom of pan. Bring to boil; reduce heat and simmer for 10 minutes. (Make-ahead: Can be refrigerated for up to 3 days or stored in airtight container and frozen for up to 3 months.)
Preheat broiler. Divide onion soup among ovenproof bowls. Arrange 2 slices of bread in each bowl; top with cheese. Sprinkle with pepper. Bake until cheese is melted and golden, about 2 minutes.
Nutritional facts PER SERVING: about
- Iron 1 mg
- Fibre 3 g
- Sodium 675 mg
- Sugars 11 g
- Protein 16 g
- Calories 345
- Total fat 20 g
- Cholesterol 60 mg
- Saturated fat 12 g
- Total carbohydrate 25 g