Rosemary French Onion Soup

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  • Makes: 4 servings
  • Start to Finish: 30 mins
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Rosemary French Onion Soup
cups halved and thinly sliced yellow onions (2 large)
tablespoon plus 1 tsp. snipped fresh rosemary
teaspoon kosher salt
teaspoon ground black pepper
cups low-sodium beef broth
tablespoon balsamic vinegar
slices white or wheat sandwich bread
  1. Place onions, flour, 1 Tbsp. rosemary, salt, and pepper in a resealable plastic bag; shake to coat. In a large saucepan melt 2 Tbsp. of the butter over medium-low heat. Stir in onion mixture. Cook 15 minutes, stirring occasionally. Uncover; increase heat to medium-high. Cook and stir 3 minutes more or until onions are golden brown. Stir in broth and balsamic vinegar. Bring to boiling; reduce heat. Simmer, covered, 5 minutes, stirring occasionally.
  2. Meanwhile, for grilled cheese sticks, spread bread slices with remaining 2 Tbsp. butter. Sprinkle the unbuttered side of 4 slices with cheese. Top with remaining bread slices, buttered sides up. Heat a grill pan or griddle over medium heat. Add sandwiches; sprinkle each with 1/4 tsp. of the remaining rosemary. Grill for 2 to 3 minutes each side or until golden brown. Cut sandwiches into thirds. Serve with soup.
Nutrition Facts (Rosemary French Onion Soup)
    Per serving:
  • 389 kcal cal.,
  • 21 g fat
  • (12 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 57 mg chol.,
  • 1076 mg sodium,
  • 38 g carb.,
  • 2 g fiber,
  • 9 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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