A hearty, homemade favorite filled with warm flavors – made vegetarian-friendly with Kitchen Basics® Vegetable Stock. Season the already robust stock base with garlic powder, thyme and bay leaf. Add texture with sautéed onions. Top with French bread and cheese for a melty, crispy, irresistible finish.
15m
PREP TIME
45m
COOK TIME
398
CALORIES
10
INGREDIENTS
A hearty, homemade favorite filled with warm flavors – made vegetarian-friendly with Kitchen Basics® Vegetable Stock. Season the already robust stock base with garlic powder, thyme and bay leaf. Add texture with sautéed onions. Top with French bread and cheese for a melty, crispy, irresistible finish.
15m
PREP TIME
45m
COOK TIME
398
CALORIES
10
INGREDIENTS
Ingredients 4 Servings
- 3 tablespoons butter, divided
- 1 1/2 pounds yellow onions, thinly sliced, divided
- 1 container (32 ounces) Kitchen Basics® Organic Vegetable Stock
- 2 tablespoons red wine
- 2 McCormick Gourmet™ Organic Turkish Bay Leaves
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Thyme
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 4 slices French bread
- 1/2 cup shredded Gruyere cheese
INSTRUCTIONS
- 1 Melt 1 tablespoon of the butter in large stockpot or Dutch oven on medium-low heat. Add 1/3 of the onions; cook and stir on medium-high heat until golden brown. Repeat with remaining butter and onions, cooking in batches.
- 2 Stir in stock, wine, bay leaves, garlic powder, thyme and pepper. Cook on medium-high heat 20 minutes, stirring occasionally. Remove bay leaves before serving.
- 3 Meanwhile, top bread with cheese. Toast bread in broiler, oven or toaster oven until cheese is melted and bubbly. To serve, ladle soup into 4 bowls and top each with a toasted bread.
NUTRITION INFORMATION
(per Serving)
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