Cream of Onion Soup with Cheese Crostini
A perfect soup for a chilly fall day.
Nutritional information
Energy
303 calories
Protein
12 g
Carbohydrate
42 g
Fat
10 g
Fibre
3.8 g
Sodium
395 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV*
Calcium
18 % / 240 mg
Vitamin B12
41 %
Folate
39 %
Vitamin D
32 %
Selenium
29 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Ingredients
3 tbsp (45 mL) butter
6 cups (1.5 L) minced Spanish onion
5-6 branches fresh thyme
2 bay leaves
3 tbsp (45 mL) flour
3 cups (750 mL) milk
1 cup (250 mL) sodium-reduced vegetable broth
6 slices of French baguette rounds toasted
1/2 clove garlic
1/4 cup (60 mL) grated Swiss cheese
Salt and pepper to taste
Preparation
- In a large pot, melt butter over medium-high heat, add onion, thyme, bay leaves. Cook covered for 15 minutes, stirring regularly to lightly caramelize. Add flour and cook 1 minute. Add milk and broth, season, cover and cook 15 minutes over medium-low heat.
- Remove the thyme stems and bay leaves. Purée soup using blender until homogenous. Rub one side of toasted baguette rounds with garlic and sprinkle with cheese. Place under grill until golden. Serve the crostini with the soup.
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