READY IN: 45mins


  • 4tablespoonsbutter
  • 1tablespoonolive oil
  • 4cupsonions, sliced and halved(red and white)
  • 1largegarlic clove, pressed
  • 1teaspoonsea salt, ground
  • 12 teaspoonblack pepper (to taste)
  • 5tablespoonsmarsala wine
  • 4cupslow sodium beef broth
  • 1cuplow sodium vegetable broth
  • 12 teaspoondried thyme
  • 14 teaspoongarlic salt
  • 1largebay leaf
  • 4slicesbread, large enough to fit your bowl(about 1-inch thinck)
  • 12 cupasiago cheese, grated
  • 2slicesprovolone cheese (substitute Swiss, Gruyere, Emmental cheese)

    Serving Size: 1 (785) g

    Servings Per Recipe:2

    Calories: 782.6

    Calories from Fat 353 g 45 %

    Total Fat 39.3 g 60 %

    Saturated Fat 20.8 g 104 %

    Cholesterol 80.4 mg 26 %

    Sodium 1889.3 mg 78 %

    Total Carbohydrate62.3 g 20 %

    Dietary Fiber 7 g 28 %

    Sugars 17.4 g 69 %

    Protein 15.2 g 30 %


  • In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
  • Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf.
  • Preheat broiler and place rack on second row from the top. Place bread on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted.
  • Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
  • Note: For a non-alcohol version, use sherry vinegar.
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