Broiled English Muffin French Onion Soup
Number of Servings
Serves 4
Ingredients
- 3 cups of Ezekiel 4:9 Sprouted Grain Low Sodium Cereal
- 2 Ezekiel 4:9 Sprouted Grain English Muffins, split with a fork
- 4 large onions, thinly sliced
- 2 Tbsp olive oil
- 4 cups vegetable broth
- 2 tsp soy sauce
- 2 tsp balsamic vinegar
- 1 tsp salt
- 1 tsp pepper
- 1 cup grated Gruyere cheese
- 1 tsp Fresh thyme leaves
Directions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 4 cups of sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 25-30 minutes.
- Once the onions are caramelized, pour in the 4 cups of vegetable broth, 2 Tbsp soy sauce,1 tsp fresh thyme, and 2 tsp balsamic vinegar. Season with 1 tsp salt and 1 tsp pepper to taste. Bring the soup to a simmer and let it cook for another 10 to 15 minutes to allow the flavors to blend together.
- While the soup is simmering, preheat your broiler. Split each English muffin with a fork and place on a baking sheet. Broil for 3 to 4 minutes until nice and toasty.
- Ladle the hot soup into oven-safe bowls. Place toasted English muffin halves on top of each bowl of soup. Sprinkle the grated Gruyere cheese evenly over the English muffins.
- Place the bowls under the broiler and broil until the cheese is melted and bubbly, about 2 to 3 minutes. Keep a close eye on them to prevent burning.
- Once the cheese is melted and bubbly, carefully remove the bowls from the broiler.
- Serve immediately.
Nutrition Info
741 Calories, 36 g Protein, 36 mg Cholesterol, 105 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 20 g Fiber, 21 g Total fat (8 g sat), 1,014 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Phosphorus, Zinc, [nut:4] Magnesium, [nut:3] Calcium, Iron, [nut:2] Vitamin B2 (riboflavin), Vitamin B12, [nut:1] Vitamin A, Vitamin C, Potassium