French Onion Marsala Soup

You can never have too many main course recipes, so give French Onion Marsala Soup a try. One portion of this dish contains approximately 20g of protein, 34g of fat, and a total of 512 calories. This recipe serves 4 and costs $2.72 per serving. This recipe is liked by 8 foodies and cooks. Head to the store and pick up sugar, dried thyme, marsala wine, and a few other things to make it today. It is brought to you by Foodista. It can be enjoyed any time, but it is especially good for Autumn. Only a few people really liked this Mediterranean dish. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a good spoonacular score of 40%. Similar recipes include French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette, Crockpot French Onion Soup with Cheesy French Toast, and Crockpot French Onion Soup with Cheesy French Toast.

Servings: 4

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Ingredients:

1/4 cup butter

2 tablespoons olive oil

4 cups onions, sliced

3 (14 oz) cans beef broth

1/2 cup marsala wine

1 teaspoon dried thyme

salt and pepper to taste

2 heaping tbsp sugar

2 bags Texas Toast croutons

8 slices provolone cheese

2 slices Swiss cheese, diced

1/4 cup grated Parmesan cheese

Equipment:

pot

bowl

ladle

oven

baking sheet

Cooking instruction summary:

Melt butter with olive oil in a large pot over medium heat. Add onions and stir continually until translucent. Add beef broth, marsala and thyme. Simmer for 30 minutes. Add sugar and season with salt and pepper. Be careful not to over salt! Ladle soup into oven-safe bowls and place a handful of croutons in each. Sprinkle parmesan and swiss cheese and layer 2 slices of provolone on top. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns.

 

Step by step:


1. Melt butter with olive oil in a large pot over medium heat.

2. Add onions and stir continually until translucent.

3. Add beef broth, marsala and thyme. Simmer for 30 minutes.

4. Add sugar and season with salt and pepper. Be careful not to over salt!

5. Ladle soup into oven-safe bowls and place a handful of croutons in each. Sprinkle parmesan and swiss cheese and layer 2 slices of provolone on top.

6. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns.


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