5
2 ratings

Organic Onion and Ale Soup

This healthy soup is great as an appetizer. It's easy to make for when you have lots of people over. 

6
Servings
260
Calories Per Serving

Ingredients

  • 1/4 Cup extra-virgin olive oil
  • organic fresh parsley or chives for garnish
  • Kosher salt
  • freshly ground pepper
  • 1/2 Cup pale ale
  • 4 Cups organic low-sodium vegetable both
  • 1 Cup vegan organic mozzarella
  • 4 Cups 1-inch cubes sourdough or ciabatta bread
  • 1 1/2 Pound sweet organic onions, thinly sliced

Directions

Heat 2 tablespoons olive oil in a heavy-duty pot over medium-high heat. Add onions and reduce the heat to medium. Cook, sitrring occasionally until the onions begin to brown, about 5 to 7 minutes.

Sprinkle with 1/2 teaspoons salt and continue to cook, scraping the bottom of the pot frequently until the onions are well browned, 20 to 30 minutes. Add the ale and bring to a boil over high heat. Reduce the heat slightly and simmer until most of the ale has evaporated; about 2 minutes. Add the vegetable broth and simmer for 10 minutes to allows the flavors to blend.

Preheat the oven to 425 degrees. On a rimmed baking sheet, toss the bread cubes with the remaining 2 tablespoons olive oil. Spread in a single layer until golden. Bake for 7 to 10 minutes. 

Remove from the oven, push the bread cubes closely together and sprinkle with the cheese. Bake until the cheese is melted and bubbly, about 3 minutes. 

Sprinkle with parsley or chives. 

Nutritional Facts
Servings6
Calories Per Serving260
Total Fat14g21%
Sugar6gN/A
Saturated4g19%
Cholesterol15mg5%
Protein9g17%
Carbs25g8%
Vitamin A188µg21%
Vitamin B120.4µg7.2%
Vitamin B60.2mg11.1%
Vitamin C15mg25%
Vitamin E1mg7%
Vitamin K8µg10%
Calcium152mg15%
Fiber5g20%
Folate (food)48µgN/A
Folate equivalent (total)51µg13%
Folic acid2µgN/A
Iron1mg8%
Magnesium36mg9%
Monounsaturated8gN/A
Niacin (B3)2mg8%
Phosphorus153mg22%
Polyunsaturated1gN/A
Potassium340mg10%
Riboflavin (B2)0.2mg9.7%
Sodium539mg22%
Thiamin (B1)0.2mg11.5%
Zinc1mg8%