|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious onion soup is baked and topped with toasted Parmesan bread and Monterey Jack cheese.
- 4 cups onions (sliced)
- 4 tablespoons butter
- 2 cans beef broth (about 14 ounces each)
- 1 can chicken broth (about 14 ounces)
- 1/4 cup sherry (dry)
- salt to taste
- black pepper to taste
- 8 to 12 small slices French bread
- 1 cup Parmesan cheese (grated; more or less as needed)
- 8 ounces Monterey Jack cheese (shredded)
Sauté onions and garlic in butter in a large Dutch oven or stockpot over low heat, stirring occasionally, until lightly browned and tender.
Add beef and chicken broth to the onions. Bring to a boil; reduce heat and simmer for about five minutes to blend flavors. Add sherry and season to taste with salt and pepper.
Toast bread slices; sprinkle with Parmesan cheese.
Ladle hot soup into four individual ovenproof casseroles. Place two to three slices of toasted bread on top of soup in each. Sprinkle each with Monterey Jack cheese.
Bake at 375°F for about 25 minutes, or until soup is bubbly and cheese is lightly browned.