French Onion Soup

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3 tablespoons unsalted butter
1 tablespoon olive oil
2 ½ pounds yellow onion (about 4 medium) sliced thin
2 teaspoons SALT FOR LIFE® 75
½ teaspoon black pepper
½ teaspoon granulated sugar
2 tablespoons all-purpose flour
1 cup dry white wine
1 package (32 oz.) unsalted chicken broth
1 package (32 oz.) unsalted beef cooking stock
1 tablespoon balsamic vinegar
2 bay leaves
½ teaspoon dry thyme
6 slices (½ inch thick) French bread baguette, toasted *
1 ½ cups shredded Gruyere cheese* (6 ounces)

YIELDS: 6 servings (1 ½ cup ea.)


1. Preheat oven to 400°F. Heat butter and oil in large ovenproof saucepan or Dutch oven over medium heat. Add onions; cover and cook 20 minutes. Stir in SALT FOR LIFE® 75, pepper and sugar, until onions are well coated. Place saucepan in oven and cover loosely. Cook onions 1 hour, stirring halfway through
2. Remove from oven. Sprinkle flour over onions. Cook and stir 1 minute over medium heat. Add wine. Simmer 3 minutes
3. Add chicken brother, beef stock, vinegar, bay leaves, and thyme. Bring to a boil. Reduce heat to medium-low. Cover loosely and simmer 1 hour.
4. Remove bay leaves. Divide the soup between 6 ovenproof bowls. Place toasted bread on top and sprinkle each with ¼ cup cheese. Arrange bowls on baking sheet and place under a preheated broiler until cheese is browned and bubbling.
5. Serve immediately

*Nutrition will vary with brands used

NUTRITION FACTS: Serving size: 1 cup (334g), Amount Per Serving: Calories 230, Total Fat 7g (11% DV), Cholesterol 10mg (3% DV), Sodium 380mg (16% DV), Potassium 800mg (23% DV), Total Carb. 27g (9% DV), Dietary Fiber 4g (16% DV), Protein 9g, Vitamin A (10% DV), Vitamin C (25% DV), Calcium (6% DV), Iron (4% DV).  Percent Daily Values (DV) are based on a 2,000 calorie diet.