- Portion size 4 servings
Ingredients
Method
In saucepan, heat oil over medium-high heat; cook onions, carrots and sugar, stirring often, for 15 minutes or until onions are golden. Add garlic and thyme; cook for 3 minutes. Add stock; bring to boil. Reduce heat to medium; simmer for 10 minutes. Add vinegar, salt and pepper.
Place 4 ovenproof soup bowls on baking sheet. Ladle soup into bowls; sprinkle with croutons then cheese. Broil for 2 minutes or until cheese is bubbly
Nutritional facts <b>Per serving:</b> about
- Sodium 1536 mg
- Protein 19 g
- Calories 318.0
- Total fat 16 g
- Cholesterol 31 mg
- Saturated fat 6 g
- Total carbohydrate 25 g
%RDI
- Iron 14.0
- Folate 13.0
- Calcium 31.0
- Vitamin A 100.0
- Vitamin C 8.0
