Ingredients:
2 tbsp (30 mL) butter
8 cups (2 L) red onions, thinly sliced
1 cup (250 mL) sweet potato, grated
1 cup (250 mL) red wine
4 cups (1 L) low-sodium beef broth
1 – 2 tsp (5-10 mL) fresh rosemary, chopped
6 slices of white bread, toasted
4 1/2 oz (135 g) Canadian sharp cheddar, shredded
4 1/2 oz (135 g) Canadian Swiss cheese, shredded
Preparation:
In a large saucepan over medium heat, melt butter and cook onions 10 minutes, stirring frequently. Add sweet potato and cook for 3–4 minutes.
Deglaze with red wine and reduce by half. Add broth and rosemary, bring to a boil and let simmer 15 minutes.
Preheat oven to 450 °F (230 °C).
Divide soup among oven-safe bowls, top each with a slice of toasted bread and a handful of both cheeses. Place bowls on a baking sheet and cook in
the oven until cheese is melted and golden. Serve immediately.
Tips:
Cheese alternatives: Canadian Raclette, Medium Cheddar.
Nutritional Info:
Per serving
Energy: 324 Calories
Protein: 15 g
Carbohydrate: 29 g
Fat: 15 g
Fibre: 3.1 g
Sodium: 326 mg
– Recipe and photo courtesy of Dairy Farmers of Canada
