The fresh thyme in this classic French dish really makes the flavor pop. And the parmesan topped little toasts are a delicious addition.
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Preparation Time
10 minutes
Cooking Time
1½ hours
Difficulty Rating
1
Serves
6
Ingredients
- 2 slices (1 oz/30 g each) sourdough, sprouted, or:
- 100% whole grain bread, cut into 1-inch pieces
- 4 medium red onions, sliced
- 2 leeks (white and pale green part only), roughly chopped
- 1 Tbsp. / 14 g olive oil
- ½ tsp. / 3 g salt or substitute
- ½ tsp. / 1 g freshly ground black pepper
- 6 cups / 1½ L low-sodium vegetable broth/stock
- 1½ Tbsp. / 2 g fresh thyme leaves, roughly chopped or:
- 1 tsp. / 2 g dried
- ½ cup / 60 g shredded parmesan cheese
Directions
- Preheat oven to 200 ºF / 95 ºC.
- To make croutons, place bread on a cookie sheet and bake for 10 minutes, or until lightly browned. Reserve croutons, and turn oven up to 375 ºF.
- In a medium Dutch oven, toss the onions and leeks with the olive oil. Season with salt and pepper. Cook over medium-low heat for 1 hour, stirring occasionally. (The onions need to be sweet and caramelized, but you don’t want them to burn.)
- Add broth and thyme. Bring to a simmer and cook for 10 minutes.
- Divide the soup and croutons between 4 crocks. Top with parmesan. Bake until cheese has melted, about 8-10 minutes.
- Serve immediately.
Serving Size: 1½ cups / 360 ml
Exchanges per Serving: 1 Carb, ½ Protein, ¾ Fat
sounds delicious I cant wait to try it kjlj
Is delicious just made it, the carrots and savoury soup is lovely too I got the savoury on line as nowhere did it it’s a herb
Great Soup! I don’t need the step of putting the bowls in the oven if the soup is good and hot.
Hi, KathyandGreg. Absolutely! About half a cup (4 fluid ounces) or 120 ml would be just about enough.
Can you add wine to this?
Hi, June. 100% whole grain bread is excellent, too.
Hi, Margaret. The exchanges are units used like currency to plan your menus, and describe the amounts of the various macronutrients (carbs, protein, fat). To see more examples of these, see this link http://www.trimdownclub.com/exchanges-lists. They fit into your menu pattern however you want – you can see this pattern by clicking on the “Exchange view” button in the toolbar above your finished menu.
I’m also confused. Just finished my first week and need to vary the suggested menu but not sure what ‘exchanges per serving’ means if I want to try a new recipe. Thanks
What kind of whole grain bread? Sprouted bread is terrible, tasteless and makes me choke.
Planning on making this for Monday’s dinner. I will rate it.
Yummy and easy to make.
This is the first recipe I’ve prepared. It is quite delicious.
Is it totally against the rules to use stock cubes in the soup recipes?
Hi, Dawniedark. Just go by the exchanges – see Exchanges Per Serving above, and the Exchange Mode of your menu. You don’t necessarily have to eat exactly what’s on your menu if you swap out items that are in the same food groups.
Im really confused How can I use these recipes when on my menue there is no inclusion of all the ingredients needed for the recipe?I need some help with this because it I my understanding that you eat only whats on the menu
This will be my 1st try on the menu 🙂