Tuscan-Style Caramelized Onion Soup

1. 1

   In a large heavy pot, warm the oil over medium heat. Halve the onions lengthwise, then slice them thinly. Add the sliced onions to the pot and toss to coat with the oil. Cover, lower the heat to medium-low, and cook, stirring occasionally, until the onions are softened and starting to take on color.

2. 2

   Raise the heat to medium and cook, uncovered, stirring occasionally, until the onions turn amber in color.

3. 3

   Sprinkle the onions with the sugar and a pinch of salt; cook, stirring, until the sugar melts and the onions are caramel colored. Pour in the wine and the broth, and add the cinnamon stick to the pot. Bring to a boil, then reduce the heat, cover, and simmer.

4. 4

   Stir the bread into the soup and cook, uncovered, stirring occasionally, until the bread breaks down.

5. 5

   Continue cooking, uncovered and stirring occasionally, until the bread fully disintegrates.

6. 6

   Remove the cinnamon stick. Whisk the soup to blend in the bread, adjust the seasoning, and serve hot.

• Calories 478.31 kcal High
• Protein 7.67 g Moderate
• Carbs 72.92 g Moderate
• Total Fat 9.86 g Moderate
• Saturated Fat 1.55 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.45 mg Low Source
• Sodium 1215.39 mg High
• Fiber 7.67 g Good Source
• Sugar 24.09 g High
• Added Sugar 0.0 g Low Source
• Calcium 136.05 mg Moderate
• Iron 2.45 mg Moderate
• Potassium 553.23 mg Moderate
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Sulfites
• Onions 🧅
• Alcohol 🚫🍷